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Lemon Chicken Quinoa Soup

cooked chicken

carrot

onion

celery

low-sodium chicken stock

milk

flour or cornstarch

quinoa

freshly squeezed lemon juice

extra-virgin olive oil

cloves garlic

bay leaves

lemon zest

sliced

tarragon

chives

red pepper flakes

Kosher salt and freshly ground pepper

Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.

Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in chicken stock. Add bay leaves and tarragon, and season generously with salt and pepper.

In a separate bowl, whisk together cornstarch and milk until you've formed a smooth slurry. Pour slurry into soup and stir until incorporated completely

Bring mixture to a boil and pour in quinoa.

Reduce heat to medium-low and cook for 20 minutes, or until quinoa is tender.

Stir in chicken, lemon juice and zest, and chives, then cook for another 5-10 minutes.

Ladle into serving bowls and serve hot, topped with fresh lemon slices.