This soothing chicken, veggie, and quinoa soup isn’t just kid-approved; it’s kid-made at my house! Because cooking with kids = quality time, teaching them about food and healthy decisions, prepping them for adulthood, and giving them “ownership” over what they eat.

This is why Chelsea and I include our kids and their friends in our cooking as much as possible!
My version of the timeless chicken noodle soup is also overflowing with anti-inflammatory ingredients such as avocado or coconut oil, ginger, turmeric/black pepper, and veggies, making it the perfect soup to eat or give to a sick friend.
Ingredients
- 1 tablespoon avocado or coconut oil
- 6 cloves of garlic, minced
- 2 onions, chopped
- 4-5 large carrots, sliced
- 4-5 celery stalks, chopped
- 2 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup quinoa
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast brown in avocado oil
- Optional: For a vegetarian soup, replace chicken with white beans or chic peas and the broth with a vegetarian option.
Directions
- Place a large Dutch oven or pot over medium-high heat and add oil.
- Heat oil and add garlic, onion, carrots, and celery; cook for a few minutes until translucent.
- Next, add grated ginger and turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt, and pepper.
- Bring soup to a boil, then stir in quinoa.
- You’ll want the chicken to be covered by the broth, so make sure you stir them down to the bottom.
- Reduce heat to medium-low and simmer uncovered for 20 minutes or until the chicken is fully cooked.
- Once the chicken is cooked, remove it with a slotted spoon and transfer it to a cutting board to shre.
- Add chicken back to the pot, then stir in more broth if you like.
- Salt to Taste - serve and ENJOY!
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