Chicken Quinoa Soup

I updated my favorite Chicken Noodle Soup recipe with healthy, nutty quinoa. This Chicken Quinoa Soup makes an easy lunch option or a quick dinner that won't break your resolutions. Add fresh lemon juice and cilantro for extra flavor and a preview of the spring days ahead. Ready in 30 minutes or less.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 448kcal

Author Meggan Hill

Ingredients

2 tablespoons olive oil
1 onion finely chopped
2 carrots peeled and chopped
2 celery ribs chopped
8 cups chicken broth (2 quarts)
3 cups cooked chicken 10-12 ounces, chopped or shredded
1 cup quinoa dry
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
1 bay leaf
1/4 cup fresh lemon juice from 2 lemons
Salt and freshly ground black pepper to taste
fresh cilantro or parsley, minced, for garnish

Instructions

Using a large, fine-mesh sieve, rinse quinoa thoroughly under cold water first; this gets rid of the bitter taste.
In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
Stir in broth, chicken, quinoa, thyme, and bay leaf. Bring to simmer and cook until vegetables and quinoa are tender, about 15 minutes.
Stir in lemon juice. Remove from heat, season to taste with salt and pepper, and garnish with fresh cilantro or parsley.

Nutrition