2 to 3 lbs of chicken pieces, skin removed
2 tsp of thyme
1 tbsp oregano
4 medium carrots
1 large onion
4 stalks of celery
Salt and pepper to taste
Rough chop the carrots, onion, and celery and set aside. Place the chicken pieces in a large pot and cover completely with water (approximately 8 cups). Add in the thyme, oregano, and a good pinch of salt and pepper and give it a stir.
Bring to a boil over medium heat and then add in the carrots, onions, and celery. Simmer for about 30 minutes.
Remove chicken and vegetables by pouring broth through a colander into a large pot or mixing bowl. Set aside chicken for later use. Season to taste with salt and pepper.
8 cups chicken stock (homemade or store-bought)
2 cups cooked chicken or leftover meat you may have on hand (beef or pork work well)
1/2 cup cooked quinoa
1 tsp thyme
1 tsp oregano
1 heaped tbsp sesame seeds
About 4 cups of your favorite vegetables (fresh, canned, or frozen)
Rough chop any fresh vegetables and make sure to drain any canned ones.
Bring the broth up to a boil and then add in the thyme, oregano, sesame seeds and vegetables. Reduce heat and cook for about 30 minutes.
Once the vegetables are cooked through, add in meat and quinoa and give it all a stir. Continue cooking for about 5 minutes. Taste and season with salt and pepper as needed.