Chicken Broth with Spinach, Brown Rice & Quinoa

A twist on the classic chicken noodle soup: gluten free, dairy free and low sodium.

Ingredients:

• Chicken Stock:
  • After roasting a chicken in the oven, remove as much meat as possible and cook down the carcass 
  • Add boiling water (to cover the chicken, one whole onion, one carrot and 1 stick of celery.
  • Option to add fresh basil and bay leaves
  • Option to add a chicken cube for more flavor
  • Season with Salt & Pepper
  • Let simmer until the darker meat has fallen off the bones. Remove the carcass and peel off any remaining meat. Discard the carcass.
  • Remove the onion, carrot and stick of celery. Keep the stock.
    

Add:

• 2 peeled and chopped carrots
• 1 finely diced onion
• the rest of the chicken meat 
• 1/2 cup of quinoa
• 1/2 cup of brown rice
• Let simmer for 20 minutes on medium heat.
• Turn off the stove and add 2 cups of spinach to the soup, cover with the lid and let steam for 5 minutes.