Lemon Chicken Quinoa Soup: It’s got lots of veggies, good protein from the chicken and whole grains {plus a little extra protein} from Kroger‘s Tri-Color Quinoa.
This soup tastes savory and herby all with a little zing from the lemon. It’s really just divine…which is saying a lot because of its soup.
I’m talking about and it’s healthy.
If you have 30-45 minutes this weekend, be sure to whip up a batch of this soup.
It will fill your families’ tummies and is something you can feel totally comfortable feeding your loved ones.
Lemon Chicken Quinoa Soup Recipe
Preparation
- Course Dinner
- Prep Time 15 minutes
- Cook Time 30 minutes
- Total Time 45 minutes
- Servings 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cups peeled chopped carrots
- 4 stalks celery
- 6 cups chicken stock
- 1 teaspoon tarragon
- salt & pepper to taste
- 2 bay leaves
- 1/2 cup Kroger tri-color quinoa brown rice or spaghetti broken into pieces
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- 2 cups cooked shredded chicken*
- 1 teaspoon chives
Instructions
- In a large pot, heat olive oil over medium heat.
- Saute onion, carrot, and celery for 5 minutes to soften.
- Pour in chicken stock, tarragon, salt, pepper and bay leaves.
- Bring to boil, pour in quinoa, brown rice or spaghetti and reduce heat to simmer and cook 20 minutes or until tender.
- Stir in lemon juice, zest, chicken, and chives. Serve hot.
- *If you don’t have already cooked chicken, stick 2 uncooked chicken breasts into the hot broth while the quinoa is cooking.
- After 20 minutes, remove, shred and return to the pot.
