Cook quinoa according to instructions on package, or use two-parts liquid to one part quinoa, bring to a boil and reduce to a simmer for 15-20 minutes until the water has evaporated and quinoa forms little “halos”.
While the quinoa is cooking, in a large pot over medium heat, bring 6 cups of water combined with the FODY Chicken Soup Base to a boil. Add the celery, carrots and salt, and reduce to a simmer for 15 minutes until the vegetables start to get soft. Add the chicken and continue to simmer, about 15 minutes until chicken is cooked through. Add the cooked quinoa to the pot and stir for about a minute. Serve and enjoy!