Lemon Chicken Quinoa Soup

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Initial version

Authored by Steve
serves 6 - 8

Ingredients

  • 2 c cooked chicken cubed or shredded
  • 2 c carrot chopped
  • 1 c onion chopped
  • 1 c celery chopped
  • 6 c low-sodium chicken stock
  • 1 c milk
  • 1/2 c flour or cornstarch
  • 1/2 c quinoa uncooked
  • 1/4 c freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 tsp lemon zest plus fresh lemon,
  • sliced garnish
  • 1 tsp tarragon
  • 1 tsp chives
  • 1/2 tsp red pepper flakes optional Optional
  • Kosher salt and freshly ground pepper to taste

Instructions

1

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.

2

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.

3

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

4

Bring mixture to a boil and pour in quinoa.

5

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

6

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

7

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