Rotisserie Chicken Quinoa Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, sliced
• 3 stalks celery, chopped
• 2 cups chopped carrots
• 1 clove minced garlic (optional)
• 1 teaspoon Cajun seasoning, plus more for topping
• 1 cup quinoa
• 4 cups chicken broth
• 3 cups water
• Sea salt and freshly ground pepper
• 2-3 bay leaves
• 2-3 cups shredded rotisserie chicken (white meat only), skin removed

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 5 minutes. Add the garlic and cook 1 minute.
2. Stir in the quinoa, then add the chicken broth, 3 cups water, bay leaves, 1/2 teaspoon salt, and pepper to taste.
3. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 15 minutes.
4. Add the chicken and stir to warm through.
5. Remove bay leaves.
6. Season with additional Cajun seasoning or salt and pepper.