The windows are open to allow in the fresh, crisp autumn air.
These are the kind of days that plead for a hearty bowl of soup.
I implore you to make this on a Sunday morning, and let it cook in your slow cooker until lunch or dinner time.
It. Smells. Like. Heaven.
Well, I don't actually know what heaven smells like. If I had to guess the scent of heaven, it probably smells like a combination of truffles, cloves, pumpkin, coffee, onions cooking in butter, newborn baby and gardenias.
Anywho, the soup smells purty frickin' fantastic.
Chicken and Quinoa Soup
Yields: 6 to 8 servings
2 boneless, skinless chicken breasts, cubed
1 & 1/2 cups uncooked quinoa
2 cups chicken broth
1 (15 oz) can of whole peeled tomatoes in juice
2 cups of vegetables, any kind of vegetables! Whatchu got in your fridge? Canned on a self? Use it!
1 bay leaf
1 TBS parsley
Salt and pepper to taste
1. Combine all of the ingredients in your slow cooker.
2. Cook on high for approximately 3 to 4 hours. The chicken doneness will be the indicator if the soup is ready to be chowed!
3. Go on, wear your muumuu, I won't tell anyone. (I'll probably be wearing one, too).