Best 3 Lemon Chicken Soup With Quinoa Recipes
Indulge in the tantalizing flavors of Lemon Chicken Soup with Quinoa, a delightful and nutritious dish that combines the refreshing tang of lemon with the comforting warmth of chicken broth. This soup is not only packed with flavor but also boasts an array of health benefits, making it a perfect choice for a wholesome and satisfying meal. With options for both stovetop and Instant Pot cooking methods, this recipe caters to various cooking preferences. The addition of quinoa adds a delightful texture and extra protein, making it a hearty and filling dish. Whether you're looking for a comforting meal on a chilly day or a nourishing lunch option, this Lemon Chicken Soup with Quinoa is sure to hit the spot.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CHICKEN SOUP WITH QUINOA
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
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
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
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
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
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.
Tips:
- Use fresh, flavorful ingredients: High-quality ingredients will make all the difference in the taste of your soup.
- Don't be afraid to experiment with different types of vegetables: There are many delicious vegetables that can be used in lemon chicken soup, so feel free to get creative.
- Season the soup to taste: Lemon chicken soup should be bright and flavorful, so don't be shy with the seasonings.
- Add quinoa for a healthy boost: Quinoa is a gluten-free grain that adds protein and fiber to the soup.
- Serve the soup hot or cold: Lemon chicken soup is delicious either way, so it's a great option for a quick and easy meal.
Conclusion:
Lemon chicken soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a great option for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will love.
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