Creamy Quinoa and Chicken Vegetable Soup

Jeff made this soup for one of his meal prep meals. It is delicious! Enjoy!

INGREDIENTS:
4 T. butter
3 cloves garlic - minced
1/2 red onion - diced
2 stalks celery - diced
3 carrots - diced
4 cups chicken broth
1 T. dried basil
1/2 cup uncooked quinoa - rinsed
2-3 chicken breasts - fresh or frozen
1 can diced tomatoes
1 1/3 cups whipping cream

INSTRUCTIONS:

1.  In a dutch oven or stock pot, melt the butter over medium heat. Saute garlic, then add the onion, celery and carrots, and cook about 5-8 minutes, until the onions are beginning to turn translucent and the carrots are slightly softened.

2.  Pour in the broth and bring the mixture to a gentle boil.

3.  Stir in the basil, quinoa and chicken breasts, then cover the pot and reduce heat to medium-low and let cook for 15-25 minutes, until the chicken is completely cooked through.

4.  Remove the chicken breasts and shred, then stir the shredded chicken back into the soup, add the can of tomatoes (no need to drain it) and the cream.

5.  Bring to a simmer, then salt and pepper to taste, and serve hot.