Lemon Chicken Quinoa Soup with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Olive Oil 1 cup Onion, Medium Chopped (by SVEINBJORN) 2 carrot (7-1/2") Carrots, raw 1 tsp garlic - minced (by GUTCH67) 1 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams) 4 cup (8 fl oz) Chicken Broth 3 cup (8 fl oz) Water, tap .5 tsp Salt .25 tsp Pepper, black .75 tsp Basil 2 cup Baby Spinach (raw) 2.5 cup, chopped or diced Roasting Chicken, light meat 3 serving Lemon, fresh squeezed, juice of one whole lemon
1. In a large saucepan set over medium-high heat, add olive oil, onion, carrots, and garlic. Let cook for 4-5 minutes, or until vegetables begin to soften, stirring a few times.
2. Add quinoa, chicken broth, 3 cups of water, 1/2 tsp salt, 1/4 tsp pepper, and dried basil and stir to combine. Cover the saucepan most of the way, leaving it vented a little bit, and bring soup to a simmer. Once simmering, reduce the heat to medium and cook for 10-12 minutes to allow quinoa to cook. You should notice the quinoa germ ring (that little squiggle) has separated from the kernel. Add additional water, up to 2 cups, if soup has thickened too much.
3. Add spinach and chicken and stir. Cook for 5-7 minutes until spinach leaves are wilted and chicken is warm. Add lemon juice and stir.
Notes
*Start with the juice of two lemons and taste to ensure the soup is lemony to your liking. Three lemons worked perfectly with our taste buds!
When serving leftover portions, you may wish to add additional chicken broth/water and lemon juice if the quinoa absorbs a little too much of it and you'd like extra lemon flavor.
Soup recipe adapted from Food Network
Serving Size: 705 g
Number of Servings: 6
Recipe submitted by SparkPeople user CASSIDYBETH.
2. Add quinoa, chicken broth, 3 cups of water, 1/2 tsp salt, 1/4 tsp pepper, and dried basil and stir to combine. Cover the saucepan most of the way, leaving it vented a little bit, and bring soup to a simmer. Once simmering, reduce the heat to medium and cook for 10-12 minutes to allow quinoa to cook. You should notice the quinoa germ ring (that little squiggle) has separated from the kernel. Add additional water, up to 2 cups, if soup has thickened too much.
3. Add spinach and chicken and stir. Cook for 5-7 minutes until spinach leaves are wilted and chicken is warm. Add lemon juice and stir.
Notes
*Start with the juice of two lemons and taste to ensure the soup is lemony to your liking. Three lemons worked perfectly with our taste buds!
When serving leftover portions, you may wish to add additional chicken broth/water and lemon juice if the quinoa absorbs a little too much of it and you'd like extra lemon flavor.
Soup recipe adapted from Food Network
Serving Size: 705 g
Number of Servings: 6
Recipe submitted by SparkPeople user CASSIDYBETH.
Nutritional Info Amount Per Serving
- Calories: 261.8
- Total Fat: 6.9 g
- Cholesterol: 47.1 mg
- Sodium: 895.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.7 g
- Protein: 21.5 g
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