This past week I was faced with a dilemma. What to do with no time, no money, lots of apples and a few random leftover CSA ingredients? Buy a can of chicken and use the crockpot!
I made this soup out of pure necessity. I didn’t want my green beans, apples, or onion to go bad, but I didn’t have any time to cook. I also needed to eat (I hear that’s good for your health). So I experimented with combining them all and adding chicken, quinoa and some spices that I normally wouldn’t combine together. I wasn’t going to post it on the blog because I didn’t think it was note worthy. But as soon as I tasted it, I pulled out the camera to take a picture. It was too good not to share…
Green Apple Chicken Soup
2 medium green apples
2 cups water
1 can chicken breast w/’juice’
1/2 large onion (approx 1/3 cup)
1 cup chopped green beans
1/4 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp onion powder
1 cup red quinoa
salt to taste
Peel and core the apples. Chop them into 1/2″ cubes or smaller. Add them to the crockpot with the 2 cups water. Turn it on high.
Chop the onion and green beans, adding them and the can of chicken to the crockpot. Mix in the ginger, cinnamon, and onion powder.
Leave covered on high for 6 hours.
At the end of the 6 hours, soak your red quinoa and rinse well (to remove the bitter outer layer). Add the soaked quinoa to the crockpot and continue it (now uncovered) on low for 2 hours.
It was perfect because the apples baked softly away into the water, forming a soupy texture. The onion and green beans also softened up perfectly. The chicken turned a lovely reddish brown color because the seasonings cooked into it. I gobbled this soup up! I had it for lunch a few days last week, and I even had it one day when there wasn’t a microwave. The verdict: just as tasty cold!
This recipe is linked to Pennywise Platter, Friday Favorites, Fight Back Friday, Foodie Friday, Friday Feasts, the Grocery Cart Challenge Recipe Swap, Wholesome Whole Foods, Food On Fridays, and Whole Foods for the Holidays: Soups.