Post-run Chicken Quinoa Soup

Picture1Slow release carbs and high protein meal to help refuel the right way after exercise.

Portions: 6

Cook time: 25 mins

Per serving: kcal:  214, Carbs: 18g,  Protein: 19g,  Fats: 7g


  • 2 tsp. canola oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 450g boneless chicken thighs, chopped
  • 70g sliced mushrooms
  • 2 celery sticks, sliced
  • 2 cloves garlic, diced
  • 1ltr chicken stock
  • 240ml water
  • 130g quinoa
  • Chopped fresh parsley
  • Salt & pepper to taste


  1. Heat the oil in a large pot and add the onion and carrots, cook for 6 mins stirring often.
  2. Add the mushrooms, chicken, celery and garlic. Cook for 5 mins while stirring often.
  3. Add the stock, water and quinoa and bring to a boil.
  4. Turn down the heat and simmer for 15 mins, until the quinoa is tender. Serve and top with parsley.


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