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Lemon Chicken Quinoa Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Keyword: chicken quinoa soup, quinoa soup
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 2 cups cooked chicken shredded
  • 2 cup carrots peeled and chopped
  • ½ medium white onion diced
  • 1 cup celery chopped
  • 3 cups chicken stock
  • 2 cups water
  • 1 cup milk or plant-based milk
  • ½ cup all purpose flour or 1:1 gluten-free flour
  • ½ cup quinoa uncooked
  • ⅓ cup lemon juice
  • 2 tsp lemon zest
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic crushed
  • 1 bay leaf
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp ground black pepper
  • 1 tsp salt

Instructions

  • Heat olive oil in a large pot over medium-high heat. Saute carrots, celery, and onion for 5 minutes or until softened. Add garlic and cook until fragrant.
  • Pour in chicken stock. Add bay leaves and stir. 
  •  In a separate bowl, whisk together flour and milk until smooth. Pour this mixture into the soup and stir until incorporated.
  • Bring mixture to a boil and pour in quinoa.
  • Reduce heat to medium-low, cover the pot and cook for 20 minutes, or until quinoa is tender.
  • Add chicken, lemon juice, lemon zest, herbs, salt and pepper. Cook for another 5-10 minutes.
  • Portion out desired amount, serve hot and enjoy!

Notes

Dietary considerations:

  • Gluten free: use gluten free chicken stock and gluten-free 1:1 flour instead of all purpose flour
  • Dairy free: use dairy-free or plant-based milk
 
Recipe adapted from 12 Tomatoes.