What? Two posts, like actual recipe posts, in one week! Have aliens taken over my body? Maybe. Has my plan of subbing out caffeine for water finally payed off? Possibly. I would have even posted this last night but sometimes you just want to spend time on the phone with your brother making inappropriate comments on his car speakerphone as he goes through the drive-thru. I am the oldest sister; it is my job to annoy my younger brothers.
Is it just me, or does it feel like everybody has been sick lately? As I type this, my nose is running a little bit. Sorry, too much? My kids have seriously had a cold every three weeks this fall. Then, gasp, Mike gets sick, and it is the end of the world. Ugh, I should watch what I say. We are currently in the middle of a healthy spell. Let’s hope it lasts.
If it doesn’t, at least it is chilly enough that soup once, twice, three times a week, is totally acceptable.
While I was pregnant with Jack, I had this crazy craving for creamy lemony chicken noodle soup. You know the one. The one you can get at that Mom and Pop Greek neighborhood restaurant. The soup most likely has some kind of small noodle in it, like little stars. I could not find this soup anywhere while I was pregnant. Cue the pregnant lady Hulk transformation. Never hold back on a pregnancy craving, ladies. In my defense, I really did try and look for the soup when I could. Also in my defense, I was pregnant with a 2-year-old at home and had no desire to cook.
I really think pregnancy brain is a real thing, because I forgot about this un-satiated craving until about a week ago. Then, because of Mom Brain, also a real thing, I forgot about the fact that I wanted to make this soup at home until this week. Oops!
The long and winding road that led us to this soup.
Oh, and, I intended on using little noodles, but, most often, grocery shopping with two kids leads to many subsequent small trips to grab things you forgot because you were too busy talking your toddler down from a $50 Lego set in order to get out of the store without a meltdown. Soooo, quinoa it is!
It is probably better for you than noodles anyway!
Creamy Lemon Chicken Quinoa Soup
- 2 Stalk of Celery diced
- 3 Carrots peeled and diced
- 1/2 Yellow onion diced
- 32 Ounces Low-Sodium Chicken Stock
- 32 Ounces Water
- 1 Tablespoon Salt
- 1 Teaspoon Dried Thyme
- 1 Dried Bay Leaf
- 3 Large Boneless Skinless Chicken Breasts
- Juice from 1 1/2 - 2 Lemons
- 3/4 Cup Quinoa
- 1/2 Cup All Purpose Flour
- 1 Cup Milk any kind
- Freshly Ground Black Pepper
Add the celery, carrots, onion, stock, water, salt, thyme, bay leaf, and chicken to a large stock pot or Dutch oven. Bring to a boil over medium heat. Cover with lid, reduce heat to medium/low, and let simmer for 45 minutes.
Remove chicken. Using two forks, shred the chicken breasts, and then add back to the pot.
Add the quinoa. Keep the soup at a simmer over medium/low heat. Simmer the soup for about 20 minutes, until the quinoa is cooked.
In a separate small mixing bowl, whisk together the milk and flour. Pour the slurry into the soup. Increase the heat to medium, keep mixing the soup, and cook until the soup thickens. About 10-15 minutes.
Shut the heat off, add the lemon juice and freshly ground black pepper. Add the juice from 1 1/2 lemons, taste and then see if you want more lemon or not. Remove the bay leaf and then serve.