Picture a steaming bowl of Lemon Chicken Quinoa Soup, with its zesty aroma filling the air and the vibrant colors of fresh carrots and parsley catching your eye.
This comforting Mediterranean dish isn’t only simple to make but also a delightful favorite for cozy evenings.
Watch as tender chicken and nutritious quinoa transform into a harmonious blend of flavors.
Let’s bring this heartwarming soup to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 pound chicken breast, cut into bite-sized pieces
- 6 cups chicken broth
- 1 cup quinoa, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lemon, juiced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Lemon Chicken Quinoa Soup, here is a suggested timeline:
1. Reading Time: Spend about 5 minutes reading through the entire recipe to familiarize yourself with the steps and ingredients needed.
2. Prep Work (15 minutes):
- Minute 1-3: Gather all your ingredients and equipment. Confirm everything needed is within reach.
- Minute 4-8: Dice the onion, mince the garlic, and slice the carrots and celery.
- Minute 9-12: Cut the chicken breast into bite-sized pieces.
- Minute 13-15: Rinse the quinoa thoroughly to remove any bitterness.
3. Cooking Time (30 minutes):
- Minute 16-18: Heat olive oil in a large pot over medium heat and cook the diced onion until translucent.
- Minute 19-23: Stir in the minced garlic, sliced carrots, and sliced celery, and cook for 5 minutes.
- Minute 24-27: Add the chicken breast pieces and cook until browned.
- Minute 28-30: Pour in the chicken broth and bring to a boil.
- Minute 31-50: Add the rinsed quinoa, dried thyme, and dried oregano. Reduce heat to a simmer and cook for 20 minutes.
4. Final Steps and Resting Time (10 minutes):
- Minute 51-53: Stir in lemon juice and season with salt and pepper.
- Minute 54-55: Let the soup rest for 5 minutes before serving.
- Minute 56-60: Garnish with fresh parsley and serve the soup.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent.
Stir in minced garlic, sliced carrots, and sliced celery, and cook for 5 minutes.
Add chicken breast pieces and cook until browned.
Pour in chicken broth and bring to a boil.
Add rinsed quinoa, dried thyme, and dried oregano to the pot.
Reduce heat to a simmer and cook for 20 minutes.
Stir in lemon juice and season with salt and pepper.
Let the soup rest for 5 minutes before serving.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair the soup with warm crusty bread for dipping and soaking up the flavorful broth.
- Side Salad: Serve alongside a fresh mixed greens salad for a revitalizing and healthy accompaniment.
- Grilled Vegetables: Add a side of grilled or roasted vegetables to complement the soup’s savory flavors.
- Lemon Wedges: Offer lemon wedges on the side for guests who enjoy an extra citrusy kick.
- Herbed Rice: Serve with a side of herbed rice for a heartier meal that complements the soup’s Mediterranean flavors.
Storage
Store leftover Lemon Chicken Quinoa Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Lemon Chicken Quinoa Soup, let it cool completely.
Then transfer it to airtight containers, leaving room for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Lemon Chicken Quinoa Soup, warm it gently on the stovetop over medium heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, in 1-minute intervals.
Stir in between until heated through.
Final Thoughts
Lemon Chicken Quinoa Soup is a delightful blend of flavors that brings warmth and comfort to any meal.
The combination of tender chicken, hearty quinoa, and fresh vegetables creates a nourishing dish.
It’s perfect for any time of the year. The hint of lemon adds a bright and revitalizing touch, making each spoonful a savory experience.
With its simple preparation and wholesome ingredients, this soup is a wonderful addition to your recipe collection.
Enjoy it with family and friends, and savor the taste of homemade goodness.
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breast?
You can absolutely use chicken thighs instead of chicken breast. Thighs offer a richer flavor and remain juicy. Just guarantee they’re cut into bite-sized pieces and cooked thoroughly to enhance the soup’s overall taste and texture.
Is There a Vegetarian Version of This Soup?
You can make a vegetarian version by swapping chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Focus on seasoning with extra herbs and lemon for flavor. Make certain you balance texture with quinoa.
How Can I Make This Soup Spicier?
To spice up this soup, incorporate diced jalapeños or a pinch of red pepper flakes while sautéing the vegetables. You can also add a dash of cayenne pepper for a bolder kick, adjusting to your preference.
What Can I Substitute for Quinoa?
You can substitute quinoa with barley or farro for a nutty flavor and hearty texture. Opt for couscous or orzo if you prefer something lighter. Make sure you adjust the cooking time to match your chosen grain.
Can I Add Other Vegetables to the Soup?
You can definitely add other vegetables like zucchini, spinach, or bell peppers to enhance flavor and nutrition. Just make certain they’re chopped uniformly for even cooking. Adjust seasoning accordingly to maintain the soup’s balance and taste.
Lemon Chicken Quinoa Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 pound chicken breast cut into bite-sized pieces
- 6 cups chicken broth
- 1 cup quinoa rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lemon juiced
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in minced garlic, sliced carrots, and sliced celery, and cook for 5 minutes.
- Add chicken breast pieces and cook until browned.
- Pour in chicken broth and bring to a boil.
- Add rinsed quinoa, dried thyme, and dried oregano to the pot.
- Reduce heat to a simmer and cook for 20 minutes.
- Stir in lemon juice and season with salt and pepper.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
