Best Lemon Chicken Soup With Quinoa Recipes

LEMON CHICKEN SOUP WITH QUINOA

Lemon Chicken Soup With Quinoa image

This delicious and healthy chicken soup has a tangy bonus: lemon juice. It's also very easy to put together and makes a big batch. I like to freeze in individual containers for a quick lunch.

Provided by DeliciousAsItLooks

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 cups sliced carrots
2 cups sliced celery
1/2 cup chopped onion
12 cups chicken broth
1 lb chopped boneless skinless chicken breast (raw or cooked)
1/2 cup quinoa, rinsed
6 tablespoons lemon juice (about 3 lemons)
1/2 teaspoon ground black pepper
4 cups chopped fresh Baby Spinach

Steps:

In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
Add spinach and cook until tender.

LEMONY CHICKEN-QUINOA SOUP

Lemony Chicken-Quinoa Soup image

Brighten up a chilly day with this nutritious chicken soup that's loaded with feel-good ingredients like quinoa, carrots, and chicken. Lemon slices and juice stirred in towards the end perk up the flavors and bring a little sunshine to your dinner table.

Provided by Greg Lofts

Categories Soup Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
2 parsley sprigs, plus more leaves, chopped, for serving
2 thyme sprigs
1/2 sweet onion, such as Vidalia, chopped (1 1/2 cups)
3 carrots, peeled and cut into thin rounds (1 1/2 cups)
2 celery stalks, thinly sliced (1 1/4 cups)
1 package (8.8 ounces) ready-to-eat quinoa (1 1/4 cups)
1/2 lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice
Extra-virgin olive oil, for drizzling

Steps:

Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.

LEMON-EGG SOUP WITH QUINOA

Lemon-Egg Soup with Quinoa image

When I was in Peru, I learned all about quinoa: where it's grown in the mountains and how it's eaten throughout the country. One of the best dishes I sampled there was a simple but tasty soup that had chopped vegetables and was thickened with eggs and evaporated milk. My mind immediately imagined using quinoa in avgolemono, a creamy lemon-egg-orzo soup that's served in Greece but also throughout the Mediterranean and Middle East. This recipe became my perfect marriage of the two and is one of my go-to weeknight meals. Here, I use quinoa instead of orzo for a bit of protein, add a few more aromatics, but keep that signature, silky texture and bright lemony flavor.

Provided by Aliya LeeKong

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 small red onion, cut into 4 to 8 pieces depending on food processor size
1 jalapeno, halved or quartered, some ribs and seeds removed for milder flavor
2 to 3 garlic cloves
2 to 3 tablespoons olive oil
Kosher salt, to taste
1 cup raw quinoa
2 quarts chicken or vegetable stock
1 bay leaf
1 (2-inch) piece of lemon peel
4 eggs, separated
1/2 cup freshly squeezed lemon juice
Freshly ground black pepper, to taste
Small handful of cilantro, parsley, or chives, finely chopped, for garnish

Steps:

To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.

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