Cheesy Chicken Enchilada Quinoa Casserole
Cheesy Chicken Enchilada Quinoa Casserole might be just the Mexican recipe you are searching for.
Chicken and Spring Vegetable Soup
Ingredients
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 large garlic clove, minced
- 1 Tbs. chicken demi-glace
- 12 cups (3 l) water
- 2 boneless, skinless chicken breast halves, each about 6 oz. (185 g)
- 6 large fresh flat-leaf parsley sprigs
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 1/4 lb. (125 g) cremini mushrooms, thinly sliced
- 1/2 bunch asparagus, thinly sliced on the bias
- 1 cup (5 oz./155 g) fresh or thawed frozen peas
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