Description
A comforting, protein-packed soup featuring tender chicken and nutty quinoa in a savory vegetable broth. A gluten-free alternative to traditional noodle soup.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup quinoa, rinsed
- 6 cups chicken broth
- 3 cups cooked chicken, shredded
- 1/2 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add rinsed quinoa and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir in the shredded cooked chicken and simmer for another 5 minutes until heated through.
- Remove from heat and stir in fresh parsley and lemon juice.
- Season with salt and pepper to taste and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American