Chicken-Quinoa Soup

Quinoa is a grain - very high in protein and gluten-free. It's an interesting change from pasta or rice. It can be made as a side dish like a rice pilaf, a breakfast grain cereal to eat hot with nuts and dried fruits, or as here, added to soup for an interesting texture and protein boost.

Day 1:

Remains of a rotisserie chicken

skin, bones and chicken

1 lg clove elephant garlic

2-3 dark green stalks of celery

1 carrot

Take chicken off the bones and chill for later. Saute' rough chopped garlic, onion, celery and carrot in a little butter. Add celery tops, skin, bones and 4-6 cups of water. Simmer bones, skin and vegetables an hour or two. Chill overnight.

Day 2: Skim fat off the top, heat a little then remove vegetables, chopping up for you to eat or put aside to mix with dry food and warm water for your dog(s). :o) Discard bones and skin then strain remaining broth several times. Next, chop and saute':

1 lg clove elephant garlic - 1 lg onion

3 carrots

4 celery stalks + tops for later - or a sliced-chopped fennel bulb

2T butter - 2T balsamic vinegar - 2T or so – water
1/2c quinoa – red or white

Cook and stir vegetables in 2T each: butter, vinegar and water until onion is translucent. Add strained soup stock, sliced celery tops, chicken pieces and simmer about an hour – adding quinoa the last 20-30 minutes. Taste, then add soup base / Rosemary Seasoning as needed to get the flavor where you want it. Serve with hot biscuits, dill beer bread, crusty Italian bread. . .Lin