Mushroom, Quinoa and Chicken Soup

This soup was inspired by coupons for mushrooms and baby carrots.  I had hoped that the quinoa would cook up so soft and light it would float like noodles, but the black and red quinoa I used settled to the bottom of the soup.  I guess I'll try white quinoa next time.

1 lb boneless skinless chicken thighs
4 c. water
1 1/2 tsp Penzey's Chicken Soup Base

3 T olive oil
1 c. chopped onion
1/2 c. diced celery
5-6 cloves garlic, chopped
1 rosemary stem (4" long)
3-4 thyme stems (4" long)

16 oz. button mushrooms, chopped
5-6 white pepper corns
32 oz. unsalted chicken stock

16 oz baby carrots, chopped into small pieces

1 c. quinoa (I used half red and half black)

~ 1 c. tomato puree  (I had some leftover from another recipe)

Place the water, soup base and chicken thighs in a large soup pot (at least 5 qts) over medium heat.  Bring to a boil, reduce heat to low, and cover until meat is cooked through, and shreds apart.

Remove the stems from the mushrooms and rinse if necessary.  Cut medium-sized caps in half, and large caps into thirds before slicing.  Set mushrooms aside in a bowl while you chop the onion, celery and garlic.

 Remove the meat to a cutting board or plate and let it cool.  Pour the cooking water through a strainer into the bowl.  If there is any chicken fat sticking to the bottom of the pot, wipe it out with a paper towel.  Return the pot to medium heat, and add the olive oil, onion, and celery.  Cook, stirring occasionally until onion is translucent and just starting to brown in spots.

Remove the rosemary and thyme leaves from the stems.  Discard the stems, and chop the leaves.  You should end up with about 2 tsp of chopped herbs.  Add the garlic and chopped herbs to the onions and cook, stirring frequently, for 1-2 minutes.  Pour the stock and reserved cooking liquid into the pot.  Add the mushrooms and peppercorns.  Chop and add the baby carrots.

Taste the broth and add salt if needed.

If your quinoa isn't pre-washed, rinse it thoroughly in a fine mesh strainer, and add it to the simmering soup.  Stir, cover, and allow to cook until the quinoa is tender.  Stir in the tomato puree.