Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, sliced
• 3 stalks celery, chopped
• 2 cups roughly chopped carrots
• 1 teaspoon Cajun seasoning, plus more for topping
• 1 cup quinoa
• 1 quart fat-free low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
• 2 tablespoons low-fat sour cream

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
2. Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
3. Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.