Prep 20 mins
Cook 20 mins
This delicious and healthy chicken soup has a tangy bonus: lemon juice. It's also very easy to put together and makes a big batch. I like to freeze in individual containers for a quick lunch.
- 1 tablespoon olive oil
- 2 cups sliced carrots
- 2 cups sliced celery
- 1⁄2 cup chopped onion
- 12 cups chicken broth
- 1 lb chopped boneless skinless chicken breast (raw or cooked)
- 1⁄2 cup quinoa, rinsed
- 6 tablespoons lemon juice (about 3 lemons)
- 1⁄2 teaspoon ground black pepper
- 4 cups chopped fresh Baby Spinach
- In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
- Add spinach and cook until tender.
This recipe was our first use of quinoa. It was FABULOUS! It was warm and filling for the winter, but also light and a tang of lemon, making it great for a spring day. I try to be as healthy as possible, while also meeting my husbands need for "non gross food". He LOVED this soup. He went back for thirds. Even my son of 11 months old devoured the chunks. <br/><br/>We made a few changes to the recipe. We cut the lemon juice in half and used kale instead of spinach (because it was what we had in our fridge).
Made this tonight. It's a great recipe but needs a few tweeks. 1st, as another reviewer pointed out, I strongly advise cutting down the lemon/lemon juice portion. I used 3 lemons and ended up having to add another 14.5 oz of chicken broth to cut down the overpowering lemon flavor. 2nd, I highly recommend increasing the portion of quinoa. I wanted to make this recipe after loving the lemon chicken quinoa soup I purchased from the deli section of QFC (grocery store) some months back. That version had an abundance of quinoa which I really enjoyed... it tasted like a healthy noodle soup (where quinoa replaced the noodles). With the soup I made tonight, I really didn't even spot the quinoa in the soup. The next time I make this, I'm going to triple the portion of quinoa and see how that works out. Those two things aside, the soup was delicious and I'll definitely make again. I also added two red jalapeno peppers (chopped) and a splash of white wine while sauteing the onions, carrots and such.
I always make my chicken soup from scratch . I use the same ingredients as this recipe, however, I never used Quinoa before. It turned out great. Thanks for the wonderful twist.