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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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nameLemon Chicken Quinoa Soup
descriptionThe lemon (plus one other special ingredient) makes this soup taste so fresh!
urlhttps://12tomatoes.com/rc-chicken-quinoa-soup
inLanguageen-US
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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
  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.
The lemon (plus one other special ingredient) makes this soup taste so fresh!
Course:

Recipe adapted from Lauren’s Latest

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Lemon Chicken Quinoa Soup

Lemon Chicken Quinoa Soup

4.8 from 13 votes
Servings: Serves 6 - 8
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  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.