Hungarian-style chicken soup with paprika and quinoa

Ingredients

For 1 serving

• Chicken breast140 g
• Quinoa40 g
• Bell peppers0.5
• Tomatoes1
• Onion50 g
• Carrots1
• Paprika3 g
• Chicken broth550 ml
• Extra virgin olive oil8 g
• Greek yogurt 2%40 g
• Saltto taste

Contains: lactose, celery,

Method

1. Chop the onion; peel the carrot and dice it; deseed the pepper and dice it; wash the tomato and cut it into pieces; cut the chicken breast into cubes of about 2 cm. Rinse the quinoa in a fine sieve. Heat the chicken stock.
2. Heat the oil in a saucepan over medium heat and fry the onion, carrot and pepper for 5 minutes, until soft; add the paprika and stir for a few seconds, without letting it burn.
3. Immediately add the tomato, chicken and hot stock, bring to the boil and cook over medium-low heat for 10 minutes.
4. Add the quinoa and cook for 15 more minutes, until the grains are translucent with the little white sprout showing and the chicken is tender; season with salt.
5. Serve the soup with a spoonful of Greek yoghurt in the centre.