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Spinach Corn and Quinoa Chicken Soup

2 c Water
2 cn Low-sodium chicken broth
1/2 c Quinoa, rinsed
2 c Cooked chicken, diced
4 c Spinach, chopped
1 c Whole kernel corn, frozen
1/2 c Scallions, chopped
Salt and pepper
Hot pepper sauce

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes.

Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

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