- 2 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach (or kale)
- 1/2 cup uncooked quinoa
- 1 teaspoon garlic powder (or other seasonings of choice)
- In a large pot, bring the chicken broth to a boil.
- Add the quinoa to the pot, reduce heat to a simmer, and cook for about 15 minutes (or until the quinoa is tender).
- Stir in the shredded chicken and fresh spinach. Cook for 3-5 minutes until the spinach is wilted and the chicken is heated through.
- Stir in garlic powder or your preferred seasoning, taste, and adjust as needed. Serve hot!
- Enjoy!