1-2 pounds organic chicken breasts or thighs
1 teaspoons pepper
1/2 teaspoon pink salt
1-2 tablespoons avocado oil
1 large onion, chopped
2-3 garlic clove, minced
2 cups organic chicken bone broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 cup quinoa, soaked (2-12 hours if possible)

In medium saucepan cook quinoa in 2 cups of water or bone broth. Set aside.

In large saucepan saute onions and garlic in avocado oil for 2-3 minutes until tender. Add in chopped chicken and cook through. Add carrots and celery and cook 2-3 minutes. Add in broth, bay leaves, salt, pepper and thyme.

Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

Stir in quinoa and serve. Enjoy!

* Super simple meal prep trick! You can also make this recipe in a crockpot or an instantpot. Add all ingredients and 2 extra cups of water (to cook the quinoa in with the soup.) Cook 2-4 hours on low until everything is cooked through.