CHICKEN QUINOA SOUP
Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!
Provided by riversiderunner
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h33m
Yield 8
Number Of Ingredients 19
Steps:
- Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
- Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
- Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
- Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.6 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 89.7 mg, Sugar 2.9 g
CHICKEN SOUP WITH LEMON
Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.
Provided by Martha Rose Shulman
Categories dinner, lunch, project, soups and stews, main course
Time 1h45m
Yield Serves six generously
Number Of Ingredients 12
Steps:
- If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
- Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
- Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
LEMON-EGG SOUP WITH QUINOA
When I was in Peru, I learned all about quinoa: where it's grown in the mountains and how it's eaten throughout the country. One of the best dishes I sampled there was a simple but tasty soup that had chopped vegetables and was thickened with eggs and evaporated milk. My mind immediately imagined using quinoa in avgolemono, a creamy lemon-egg-orzo soup that's served in Greece but also throughout the Mediterranean and Middle East. This recipe became my perfect marriage of the two and is one of my go-to weeknight meals. Here, I use quinoa instead of orzo for a bit of protein, add a few more aromatics, but keep that signature, silky texture and bright lemony flavor.
Provided by Aliya LeeKong
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
- Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
- Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
- In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
- Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.
CHICKEN QUINOA SOUP
The healthy chicken soup that will make you feel better in an instant. Meet our amazing Chicken Quinoa Soup that's naturally gluten-free, protein-packed, and flavor-filled.
Provided by Lee Funke
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- First, prepare veggies by slicing and halving 3 large carrots. Then, slice 3 large celery stalks and finely dice a 1/2 medium yellow onion.
- Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat. When olive oil is fragrant, add in minced garlic, grated ginger, grated lemongrass, carrots, celery, and onion.
- Sauté veggies for about 5-7 minutes, or until the onions are translucent.
- Then, add in chicken broth, uncooked quinoa, hot sauce, bundle of rosemary, great northern beans, raw chicken breast, bay leaves, salt, and pepper.
- Mix and bring to a rolling boil.
- Once boiling, turn heat down to low and cover. Let simmer for 30 minutes.
- Once the soup has cooked for a full 30 minutes, remove the rosemary bundle and discard. Remove chicken breast and use 2 forks to shred. Place the shredded chicken back in the stockpot and mix.
- Turn off heat and squeeze in a full lemon worth of lemon juice and mix.
- Serve with a lemon wedge and fresh parsley.
Nutrition Facts : Calories 354 kcal, Sugar 5 g, Fat 7 g, Carbohydrate 33 g, Fiber 7 g, Protein 33 g, ServingSize 1 serving
LEMONY QUINOA-AND-SPINACH SOUP
Make sure to rinse your quinoa well in cold water before using.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
LEMONY CHICKEN-QUINOA SOUP
Brighten up a chilly day with this nutritious chicken soup that's loaded with feel-good ingredients like quinoa, carrots, and chicken. Lemon slices and juice stirred in towards the end perk up the flavors and bring a little sunshine to your dinner table.
Provided by Greg Lofts
Categories Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
- Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
- Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.
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From healthyseasonalrecipes.com
4.7/5 (3)Total Time 40 minsCategory SoupCalories 322 per serving
- Heat oil in a large heavy bottomed soup pot over medium-high heat. Add garlic, onion, carrot, salt and turmeric and cook, stirring occasionally until the vegetables are softened and starting to brown, 6 to 8 minutes.
- Add broth, bell pepper, celery and herbs de Provence and bring to a simmer over high heat. Add chicken and quinoa and return to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook stirring occasionally, until the chicken is cooked through and the quinoa is tender, 15 to 17 minutes. Remove from the heat.
- Remove the chicken from the soup with tongs. Set on cutting board, and shred with two forks. Stir the chicken, greens lemon zest, lemon juice and dill into the soup and stir until the greens are wilted. Serve hot.
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From happyhealthymama.com
5/5 (7)Category SoupAuthor VamikaCalories 473 per serving
- Add the onion, carrots, celery, garlic, the bay leaf, and thyme and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes.
LEMON CHICKEN QUINOA SOUP WITH SPINACH - MY SEQUINED LIFE
From mysequinedlife.com
4.4/5 (7)Total Time 50 minsCategory SoupCalories 243 per serving
- Heat olive oil in a large saucepan set over medium heat. Add onion, carrots, and celery. Let cook for 4-5 minutes, or until vegetables begin to soften, stirring a few times. Add garlic and cook for an additional minute.
- Add dry quinoa and stir. Let quinoa toast for 1-2 minutes, then add chicken broth, 3 cups of water, 1/2 tsp salt, 1/4 tsp pepper, and bay leaf and stir to combine.
- Bring soup to a simmer for 10-12 minutes, or until the quinoa is fully cooked. You should notice the quinoa germ ring (that little squiggle) has separated from the kernel. Add additional water and/broth, up to 2 cups, if soup has thickened too much.
- Add cooked chicken and spinach and stir. Simmer for several minutes until the spinach leaves have wilted and chicken is warm. Remove bay leaf and stir in lemon juice to taste. Add additional salt/pepper as needed. Highly recommended: serve with a heavy sprinkle of grated Parmesan or Pecorino Romano cheese.
GREEK LEMON CHICKEN SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 61Calories 272 per servingCategory Main Course
- Chop all vegetables (I prefer to put my onion/garlic/celery in the food processor!) Turn instant pot on Sauté mode for 10.
- In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
LEMON CHICKEN QUINOA SOUP - 12 TOMATOES
From 12tomatoes.com
4.8/5 (4)Estimated Reading Time 2 minsServings 6-8Total Time 45 mins
- Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.
- Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in chicken stock. Add bay leaves and tarragon, and season generously with salt and pepper.
- In a separate bowl, whisk together cornstarch and milk until you’ve formed a smooth slurry. Pour slurry into soup and stir until incorporated completely.
QUINOA CHICKEN SOUP WITH LEMON AND DILL - OLIVE JUDE
From olivejude.com
5/5 (4)Category Quick Quinoa Chicken Soup With Lemon And DillCuisine DinnerTotal Time 40 mins
- Add onion and cook for 2 minutes. Add garlic, salt, and pepper and sauté for 5 minutes or until onion and garlic is tender and translucent.
- Add potatoes and quinoa and cook in the broth for 15- 20 minutes or until potatoes are tender and quinoa is done.
LEMON CHICKEN QUINOA SOUP WITH SPINACH - TASTEFULVENTURE
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Category SoupTotal Time 40 mins
EGG FREE GREEK CHICKEN SOUP WITH LEMON & FETA - GARLIC & ZEST
From garlicandzest.com
5/5 (3)Total Time 1 hrCategory Main Course, SoupCalories 319 per serving
- Heat one tablespoon of olive oil in the dutch oven over medium high heat. Add the mushrooms and sprinkle with half a teaspoon of the kosher salt. Sweat the mushrooms, stirring occasionally until they give up their liquid and start to take on some color, about 5-6 minutes. Transfer the mushrooms to a bowl and set aside.
- Heat the remaining olive oil in the dutch oven and add the chopped onion, celery and carrots. Sprinkle with the remaining 1/2 teaspoon kosher salt and sweat the vegetables until the onions and celery become translucent and soften slightly, about 5 minutes.
- Stir in the chopped garlic, crushed red pepper flakes and oregano. Heat for 1-2 minutes or until fragrant.
- Add the chicken broth and bring to a boil. Stir in the quinoa, reduce the heat to medium low and cover the pot tightly with the lid. Simmer for 10 minutes, stirring occasionally.
CROCKPOT CHICKEN QUINOA SOUP - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
4.8/5 (20)Total Time 4 hrs 10 minsCategory Dinner, Main Course, SoupCalories 176 per serving
- MIREPOIX: In a cast iron pot or skillet, heat the 3 tablespoons olive oil over medium high heat. Once oil is shimmering, add in the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook and stir for 7-9 minutes. Add in the 2 teaspoons minced garlic, 1/4 cup tomato paste, 1 teaspoon Italian seasoning, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper. Stir until fragrant and combined, another 1-3 minutes. Transfer all of this mixture to a 6 quart slow cooker.
- SLOW COOKER: Remove any fat from the chicken breasts, and cut into chunks -- about 3-5 per breast (this ensures it will cook in the same amount of time). Place in the slow cooker along with the 2 cans undrained fire-roasted diced tomatoes, 3/4 cup uncooked quinoa (See Note 1), 2 bay leaves, and 6 cups chicken stock. Stir together.
- COOK: Cover and cook on high for 3-5 hours or until quinoa has "popped" and chicken shreds easily. I don't recommend cooking on low (See Note 2). Once chicken shreds easily, remove from slow cooker into a separate bowl or plate and shred with two forks. Return to the soup and stir. Remove bay leaves and discard. If desired, add in 2 cups coarsely chopped baby spinach and stir gently to wilt. Taste soup and season with any additional salt or pepper as needed.
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Reviews 2Category Main Course, SoupServings 4Estimated Reading Time 3 mins
- In a large pot over medium heat sauté the quinoa in the oil for about 6 to 7 minutes, until quinoa is lightly toasted. Add carrots, celery, and water and bring to a boil. Reduce heat and add chicken soup base, lemon juice, cumin, and pepper. Simmer uncovered until quinoa is tender, 15 to 20 minutes.
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From letsdishrecipes.com
4.5/5 (2)Total Time 25 minsCategory SoupsCalories 525 per serving
- In a large pot or Dutch oven, heat oil over medium high heat. Add onions and sauté until tender, about 5 minutes. Add garlic and sauté a few minutes more.
- Stir in quinoa, chickpeas and broth. Bring to a boil, then reduce heat to medium low. Simmer, uncovered, for about 15 minutes, or until quinoa is tender.
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5/5 (24)Total Time 59 minsServings 6Calories 262 per serving
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.
- Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.
- Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
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