This South American infused recipe is inspired by native Ecuadorian, Layla and my friend Elizabeth from Columbia. It has the perfect amount of kick. Make sure to use organic, free range chicken and fresh spices. This method of baking the chicken is Ina Garten’s favorite. I learned this technique from her, and it yields the juiciest chicken ever. Enjoy the soup. It will warm your body and nourish your soul!
2 tablespoons extra virgin olive oil
1 cup diced onion ( I like Vidalia or sweet Spanish)
2 garlic cloves, chopped
2 tomatoes, peeled and diced
2 carrots, peeled and chopped
1 teaspoon of paprika
2 teaspoons of cumin
2 cups of white meat from 2 baked organic chicken breasts, skin removed and shredded (recipe see below)
2 cups of filtered water (or more if needed)
4 cups reduced sodium organic chicken broth
2 cups of fresh or frozen peas
2 cups cooked quinoa
4 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro
1 teaspoon kosher salt
Freshly ground black pepper
Heat the olive oil over medium heat in large, heavy bottom soup pot. Add the diced onions, minced garlic and sautée until the onions are translucent, about 5 minutes. Then add the diced tomatoes, carrots, paprika and cumin and cook for another 5 minutes, stirring often. Add the chicken broth and water, increase the heat to high and bring to a boil. Add the peas, cooked quinoa, shredded chicken, chopped parsley, chopped cilantro, salt and freshly ground pepper to taste. Reduce the heat to low and simmer for 25 minutes. Serve with diced avocado on top.
Baked Chicken Breasts
Preheat oven to 350 degrees. Rub 2 organic chicken breasts with olive oil and season with salt and freshly ground black pepper. Place skin side up on a foil or parchment lined cookie sheet. Bake in a 350 degree oven for 40-45 minutes. Remove and let cool completely before removing the skin and shredding the meat.