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Creamy Lemon Chicken Quinoa Soup

Lemon packed and slightly creamy chicken quinoa soup. Do some chopping and then let the soup simmer away.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove chicken. Using two forks, shred the chicken breasts, and then add back to the pot.
  3. 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.
  4. 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.
  5. 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.