Lemon Chicken Soup with red quinoa and thyme. Healthy consolation food! The bright, delicious flavour of the broth will have you making this healthy, consolationing, leftover rescue recipe over and 0ver again.
Lemon Chicken Soup with red quinoa and thyme.
Soups are one of Spouse’s specialties and always her favorite lunch choice. After endelighting our Lemon Dijon Roast Chicken final weekend, as she always does, she carved off the leftover chicken. She then roasted simmered the carcass for over an hour to create a base stock for chicken soup.
Study how we make great chicken or beef stock at our house by clicking on our Oven Stock Recipe.
How to make chicken stock or beef stock in the oven
Of course you don’t need to have endelighted that great roast chicken dinner to endelight this soup. Simply take about 3 boneless skinless chicken breasts and marinate them in lemon juice and your choice of fresh or dried herbs for a half hour.
Then grill or broil them until fully cooked. If using store bought chicken stock, make certain you choose no sodium or low sodium. It’s always better to season the soup yourself to control the amount of salt.
When serving this soup you can sprinkle on some fresh herbs at the end and serve with a wedge of lemon to be squeezed into the bowl just before serving to add just a small additional lemon brightness to the soup.
Don’t worry whether you can’t find red quinoa, plain quinoa works jus as well in this recipe.
Leftovers from our One Hour Broiled Lemon Chicken recipe are also brilliant for this recipe.
One Hour Broiled Lemon Chicken
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Lemon Chicken Soup with red quinoa and thyme.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Entire Time: 35 minutes
Lemon Chicken Soup with red quinoa and thyme. The bright, delicious flavour of the broth will have you making this healthy, consolationing, leftover rescue recipe over and 0ver again.
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 3 cloves garlic, chopped
- 1 cup diced carrots
- 1 cup diced celery, include the leaves as well
- 6 cups chicken stock
- 2 diced tomatoes
- 1/2 cup red quinoa
- 1/2 tsp black pepper
- 1 tsp dry thyme
- 1/2 tsp salt (more or less to season to taste)
- 1/2 cup corn
- 2 cups diced lemon chicken
Instructions
In a large pot sauté together until the onions have softened.
Add the chicken stock, tomatoes, red quinoa, pepper, thyme and salt.
Simmer for about 30 minutes or until the quinoa and carrots are fully cooked.
In the final few minutes of cooking time add the corn and diced chicken.
Serve with added chopped fresh herbs and a lemon wedge to squeeze into the individual bowls.
Notes
Note
Don't worry whether you can't find red quinoa, plain quinoa works jus as well in this recipe.
Nutrition Information
Yield
6Serving Size
1Quantity Per Serving Calories 381 Entire Stout 18g Saturated Stout 3g Trans Stout 0g Unsaturated Stout 13g Cgapsterol 31mg Sodium 500mg Carbohydrates 38g Fiber 4g Sugar 15g Protein 17g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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