Lemon Chicken Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 2 cup, chopped Carrots, raw 1 cup, diced Celery, raw 1 cup, chopped Onions, raw 6 cup Chicken stock, home-prepared 1 cup Milk, 2%, with added nonfat milk solids, without added vit A 4 tbsp Argo Cornstarch .5 cup 365 Organic Quinoa 1 serving Lemon, fresh squeezed, juice of one whole lemon1 tsp lemon zest 2 tbsp Extra Virgin Olive Oil 3 clove Garlic 2 grams Bay Leaf 1 tsp Tarragon, ground 1 tsp chopped Fresh Chives 1 serving Diamond Kosher Salt (1 tsp) (by LISDAWOP)
1)Cook carrots, celery & onion in oil until soft, 8-10 minutes, in a large pot over medium heat.
2) Add garlic & pepper flakes and cok for 1 more minute. Add stock, bay leaves, tarragon and season with salt & pepper.
3) In a bowl, whisk together cornstarch (can sub flour) and milk. Pour and stir completely into large pot mixture. Bring to a boil and add quinoa.
4) Reduce tomedium-low and cook 20 minutes.
5) Stir in chicken, lemon juice, lemon zest & chives. Cook another 5-10 minutes.
6) Serve hot, top with lemon slices if you like.
Serving Size: 6-8
Number of Servings: 1
Recipe submitted by SparkPeople user DSHONEYC.
2) Add garlic & pepper flakes and cok for 1 more minute. Add stock, bay leaves, tarragon and season with salt & pepper.
3) In a bowl, whisk together cornstarch (can sub flour) and milk. Pour and stir completely into large pot mixture. Bring to a boil and add quinoa.
4) Reduce tomedium-low and cook 20 minutes.
5) Stir in chicken, lemon juice, lemon zest & chives. Cook another 5-10 minutes.
6) Serve hot, top with lemon slices if you like.
Serving Size: 6-8
Number of Servings: 1
Recipe submitted by SparkPeople user DSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 2,106.1
- Total Fat: 68.5 g
- Cholesterol: 344.1 mg
- Sodium: 3,875.3 mg
- Total Carbs: 202.3 g
- Dietary Fiber: 19.1 g
- Protein: 167.4 g
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