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Nourishing Lemon Chicken Quinoa Soup

A comforting and wholesome soup combining tender chicken, fresh vegetables, and nutritious quinoa in a light, aromatic broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil, divided This healthy fat adds depth and richness to the soup.
  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks Juicy and tender, the chicken serves as the heart of this recipe.
  • 2 cloves garlic, minced Aromatic and flavorful, garlic elevates the dish with its fragrant essence.
  • 1 medium yellow onion, chopped This adds a natural sweetness and savory depth to the soup.
  • 3 medium carrots, peeled and chopped Vibrant and sweet, these contribute a lovely color and texture.
  • 3 stalks celery, chopped Crunchy and refreshing, celery complements the soup’s body perfectly.
  • 1/2 teaspoon dried thyme Earthy and aromatic, this herb infuses the broth with a delightful herbal note.
  • 4 cups low-sodium chicken stock The foundation of the soup, providing moisture and flavor without overwhelming saltiness.
  • 1 cup mountain spring water Enhances the soup’s natural flavors while keeping it light.
  • 2 leaves bay leaves These subtle wonders impart a layer of depth and fragrance as they simmer.
  • 1/2 cup uncooked quinoa, rinsed and drained Nutty and nutritious, quinoa adds texture and protein to the mix.
  • Juice of 1 lemon This brightens the soup, adding a refreshing zing that balances the flavors.
  • 2 tablespoons flat-leaf parsley, chopped Fresh and vibrant, parsley adds a pop of color and a hint of earthy flavor.

Method
 

Preparation
  1. Begin by heating 1 tablespoon of olive oil in a large Dutch oven over medium-low heat.
  2. Add the chicken chunks to the pot, allowing them to cook for about 2-3 minutes on each side until they are golden and cooked through. Once ready, remove the chicken and set it aside.
  3. In the same pot, add the remaining tablespoon of olive oil. Throw in the minced garlic, chopped onion, carrots, and celery. Sauté for about 3-4 minutes or until the vegetables are barely tender.
  4. Sprinkle in the dried thyme and cook for an additional minute, allowing the herb’s flavor to meld with the sautéed vegetables.
  5. Pour in the chicken stock and mountain spring water, followed by the bay leaves. Increase the heat and bring the mixture to a boil.
  6. Once boiling, add the reserved chicken and rinsed quinoa to the pot. Stir everything together.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
  8. Stir in the fresh lemon juice and chopped parsley, which introduce brightness and freshness to the dish. Season with salt and pepper to taste.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to three days. It can also be frozen for longer storage. To reheat, warm on the stove adding a splash of water or stock if it becomes too thick.