Best Lemony Chicken Quinoa Soup Recipes

Lemon Chicken Soup With Quinoa image

Provided by DeliciousAsItLooks

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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 image

Provided by Greg Lofts

Time 45m

Number Of Ingredients 11

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.

Lemony Quinoa-and-Spinach Soup image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

2 quarts low-sodium chicken broth
1 sprig dill, plus 1/4 cup chopped
3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and freshly ground pepper
1/2 cup quinoa, thorougly rinsed
5 cups packed baby spinach
Extra-virgin olive oil

Steps:

In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.