A hearty soup made with chicken, vegetables, white beans, and quinoa simmered in seasoned broth for a nourishing, comforting meal.

1 tablespoon olive oil

2 cups chopped yellow onion

3–4 garlic cloves, minced

2 cups diced carrots

2 cups diced celery

1½ teaspoons salt, divided

1 pound skinless, boneless chicken breast

½ tablespoon Italian seasoning

6 cups low-sodium vegetable broth

1 cup uncooked quinoa

1 can (15 oz) white beans, drained and rinsed

1 cup frozen green peas

1 cup frozen corn kernels

1–2 tablespoons balsamic vinegar (optional)

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1. Heat olive oil in a large pot over medium-high heat. Add onions and sauté until they soften and start to brown, about 2 minutes.

2. Stir in the garlic, carrots, celery, and ½ teaspoon salt. Cook for 5 minutes, stirring occasionally.

3. Add the chicken breast, remaining salt, and Italian seasoning. Pour in the broth and bring to a gentle simmer.

4. Add the quinoa and white beans. Cover the pot and let it simmer gently for 20 minutes, or until the chicken is cooked through.

5. Remove the chicken, let it cool slightly, then shred or chop into bite-sized pieces.

6. Add peas, corn, and balsamic vinegar (if using) to the soup. Simmer for 5 more minutes.

7. Return the shredded chicken to the pot. Taste and adjust seasoning. Serve warm.

Store leftovers in the refrigerator for up to 3 days. If the soup thickens, add extra broth before reheating.