Chicken “Noodle” Soup

Ingredients:

• shredded chicken
• 32 oz organic chicken broth
• 4 celery stalks
• 3 large carrots
• 1 cup petite peas
• 2 cups fresh spinach leaves
• 3 green onions
• 3/4 cup quinoa
• 4 cups water
• 2 tsp himalayan salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• one bay leaf
• black pepper and crushed red pepper (for dashes)

Directions:

1. Chop carrots, celery, spinach, and green onions.
2. Add all chicken broth, veggies, garlic powder, onion powder, salt, water, and bay leaf to a large pot and bring to a boil.
3. Once boiling, low to a simmer and begin to add shredded chicken.
4. After adding all shredded chicken, allow to simmer 5 minutes; stirring frequently.
5. Sprinkle a dash of black ground pepper and crushed red pepper.
6. Simmer for another 5 minutes or until quinoa is cooked and veggies are soft.
7. Devour