{"id":17388,"date":"2011-01-19T22:14:48","date_gmt":"2011-01-20T03:14:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17388"},"modified":"2011-01-19T22:22:49","modified_gmt":"2011-01-20T03:22:49","slug":"chicken-and-quinoa-soup%e3%83%81%e3%82%ad%e3%83%b3%e3%81%a8%e3%82%ad%e3%83%8e%e3%82%a2%e3%81%ae%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17388&lang=en","title":{"rendered":"Chicken and Quinoa Soup
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Chicken and QUinoa Soup<\/strong>
\nJanuary 2011<\/em><\/p>\n

I made this chicken soup right after Terry said he felt something in his throat. When he says that, it usually means an early sign of possible cold. I used lots of garlic and ginger in this soup hoping they would help give him energy to fight whatever was bothering his throat. I also added lots of vegetables (onion, celery, corn, mustard green, snap peas) as well as red quinoa. The quinoa gave an interesting texture to the soup. <\/p>\n

Chicken and Quinoa Soup: chicken, onion, celery, quinoa, corn, snap peas, mustard green, garlic, ginger, chicken stock, salt, pepper, bay leaf<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Chicken and QUinoa Soup January 2011 I made this chicken soup right after Terry said he felt something in his throat. When he says that, it usually means an early sign of possible cold. I used lots of garlic and ginger in this soup hoping they would help give him energy to fight whatever was […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,12],"tags":[],"class_list":["post-17388","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17388"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17388\/revisions"}],"predecessor-version":[{"id":17492,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17388\/revisions\/17492"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}