This is a perfect soup to prepare on a Sunday afternoon and have ready for lunches and dinners throughout the week. It’s a twist on the classic chicken soup, with a zing from the lemon juice, and some extra substance and protein from the quinoa. Enjoy!
Here is how I made it:
Lemon Chicken Quinoa Soup Recipe:
2 tablespoons olive oil
2 tablespoons fresh thyme
1/2 yellow onion, 3 carrots, & 3 celery stalks, chopped
(I used Trader Joe’s MirePoix- already chopped onions, carrots, and celery mix!)
4 cups chicken broth
4 cups water
4-6 tablespoons lemon juice (depending on how tart you want it)
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3/4 pound boneless skinless chicken breasts
1/2 cup quinoa
salt/pepper to taste
steps:
- Pour 2 tablespoons olive oil in a large pot over medium-high heat.
- Add in the fresh thyme, and saute until it starts to sizzle (about 1 minute).
- Add in the onion, carrots, and celery and saute for about 3-5 minutes, or until the vegetables soften. Season with salt/pepper to taste.
- Add the chicken broth, water, and lemon juice and bring to a boil.
- Once the soup is boiling, add the raw chicken breasts and turn heat to medium-low. Simmer for about 40 minutes, or until the chicken falls apart with a fork.
- Remove the chicken from the pot, and add in the quinoa. Cover and simmer for 10 minutes.
- While the quinoa is simmering, shred the chicken breasts using 2 forks.
- Add the shredded chicken back to the soup, and season with salt/pepper to taste.
- Simmer for a couple minutes, and voila! Enjoy!
