Lemon Quinoa Chicken Soup

By Joan_Z

Ingredients

• Lemon Chicken Quinoa Soup
• 45 MINUTES TO PREPARE, SERVES 6 - 8
• 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 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons lemon zest, plus fresh lemon, sliced, garnish
• 1 teaspoon tarragon
• 1 teaspoon chives
• 1/2 teaspoon red pepper flakes, optional
• Kosher salt and freshly ground pepper, to taste

Preparation

Step 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.

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.