Lemon Chicken Quinoa Soup

By KDHarmon

Ingredients

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

Preparation

Step 1

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

Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in 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 add quinoa. Reduce heat to medium-low and cook 20 minutes, or until quinoa is tender. Stir in chicken, lemon juice and zest and chives. Cook for an additional 5-10 minutes.

Ladle into serving bowls and top with fresh lemon slices.

Makes 6-8 servings.