2 Tablespoons extra virgin olive oil

1 large onion, chopped

5 stalks celery, chopped

4 large carrots, peeled and sliced

2 Cups sweet pepper, chopped (I get the big bag from Costco, love them!)

1 large zucchini, quartered and sliced

64 oz chicken broth

15 oz can diced tomatoes

5 medium Yukon Gold potatoes, scrubbed and cubed into 1 inch pieces

3 Cups cooked quinoa

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 Tablespoons Dijon Mustard

1 Tablespoon Hot Sauce, I used Cholula

Kosher Salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 1/2 Cups fresh parsley, chopped