Lemon and Dill Quinoa Chicken Soup

By johnwhorfin

This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to soothe on a cold night. Quinoa cooks right in the soup without soaking up too much liquid. If you’d like to change to a heartier grain like farro or barley, cook it separately and stir in during the last 5 minutes of simmering to reheat. You could also use any combination of delicate green vegetables, such as snow peas, spinach, or even frozen green peas or edamame. Stir in a little fresh lemon juice for an extra dose of brightness before serving.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, sliced
• 5 cups unsalted chicken stock (such as Swanson)
• 1 cup (1/2-in.) diced red potatoes (about 2 medium)
• 1/4 cup uncooked quinoa
• 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
• 1 cup diagonally cut sugar snap peas
• 1/2 cup chopped tomato
• 3 tablespoons chopped fresh dill
• 1 teaspoon grated lemon rind

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind.