Ingredients

Method

1. 1

   Heat a large pot over medium-high heat and add oil. Once hot, add onions and cook until softened and golden brown around the edges, about 2 minutes.

2. 2

   Add carrots, celery, and garlic. Sprinkle a 0.5 teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.

3. 3

   Add chicken thighs to the pot. Sprinkle with 1 teaspoon of salt and Italian seasoning. Pour broth in and bring up to a simmer.

4. 4

   Add quinoa and beans. Stir, cover pot and cook at a low simmer for 20 minutes or until chicken is no longer pink in the middle.

5. 5

   Once cooked through, use tongs to remove chicken from pot and place on a plate to cool slightly.

6. 6

   Stir peas, corn, and 1 tablespoon balsamic vinegar (if using) into the soup. Let simmer for about 5 minutes.

7. 7

   When cool enough to handle, carefully cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt, pepper and another tablespoon of vinegar as needed. Serve warm.

8. 8

   Allow leftovers to cool completely before storing in fridge for up to 3 days.

9. 9

   Note: As the soup sit, the quinoa will absorb more liquid so stir in the additional cup of broth (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.

10. 10

    Saute the onions in oil and then transfer them to your slow cooker.

11. 11

    Add all other ingredients except the peas, corn and balsamic vinegar. Stir to combine. Cover and cook on low for 6 hours. After cooking, carefully remove the cooked chicken, shred and stir it back in.

12. 12

    Add the frozen veggies and vinegar to taste to the soup. Let them sit in the hot soup to cook for about 15 minutes before enjoying.