Peruvian Chicken Soup

This soup is hearty, bright, and has a bit of a kick!
(serves 2)

1 small sweet* onion
1 celery rib
1 clove garlic
1 small jalapeno pepper
8 stems of flat-leaf parsley, or cilantro
1 T. EVOO
2 cups low sodium or no-salt chicken broth
1/4 cup dried quinoa
1 large boneless, skinless chicken breast half (tenderloin detached; about 11 oz.)
1/2 cup frozen petite* peas (optional)
Flaky sea salt (Maldon*)
Freshly ground black pepper
1-2 limes, for serving

Peel the onion, and cut it into quarters. Coarsely chop the celery. Peel the garlic and cut the flesh of the jalapeno away from its seed core (wear gloves*), discarding the latter. Add those 4 ingredients to a food processor, along with the parsley (leaves and tender stems), and oil; pulse to create a pestolike consistency (if the mixture proves difficult to break down, add a few T. of the broth to get things moving.). Pour the mixture into a med. saucepan or pot over med. heat. Cook for 1 min., stirring, then add the broth. Rinse the quinoa, if needed (read package directions), and then add it to the pan. Once the mixture starts to bubble, cover and cook for 15 min. Meanwhile, cut the chicken cross-wise into 5 or 6 pieces, adding them to the pot as you work. Cook, uncovered, for 10 min. or until the chicken and quinoa are cooked through; the quinoa will thicken and look "popped open", thickening the soup. Use tongs to transfer the chicken pieces to a cutting board; use 2 forks to shred the meat, then return it to the pot, along with the peas, if using. Once the peas are heated through and tender, taste and season the soup with S&P, as desired. Cut the limes into wedges. Serve the soup hot, with some lime for each portion. Serve with whole-grain crackers, and a tomato salad.

"God's peace helps us not to hurry."

Have FUN today!!!

Love,

Chef Deb