Lemon Chicken Quinoa Soup is a nourishing, feel-good bowl of comfort, perfect for chilly days, light dinners, or anytime you're in need of something fresh yet hearty. It's packed with protein-rich quinoa, tender shredded chicken, veggies, and brightened with lemon juice and zest for a zingy, revitalizing finish.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Soup Base
2tbspolive oil
1small onion, diced
2clovesgarlic, minced
2medium carrots, diced
2celery stalks, diced
½cupuncooked quinoa, rinsed
6cupslow-sodium chicken broth
2cupscooked chicken, shredded (rotisserie or poached)
1tspdried oregano
½tspturmeric (optional, for color and warmth)
1bay leaf
Salt and black pepper, to taste
Bright Finish
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2cupsbaby spinach or kale, chopped
Fresh parsley, chopped (for garnish)
Sauté the Vegetables
1
In a large soup pot, heat olive oil over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes, until vegetables are softened.
Stir in garlic and cook for 1 minute, until fragrant.
Build the Soup
2
Add quinoa, chicken broth, oregano, turmeric, bay leaf, and a pinch of salt and pepper.
Bring to a boil, then reduce to a simmer.
Simmer 15–20 minutes, or until quinoa is fully cooked.
Add Chicken and Greens
3
Stir in shredded chicken and spinach (or kale).
Simmer for 5 minutes, just until greens are wilted and chicken is heated through.
Add Lemon and Finish
4
Stir in lemon zest and juice. Start with one lemon’s worth and adjust to taste.
Remove bay leaf.
Taste and adjust salt and pepper.
Serve
5
Ladle soup into bowls.
Garnish with fresh parsley and an extra squeeze of lemon if desired.
Serve with whole-grain bread or crackers for a complete, satisfying meal.
Tips & Variations
6
Vegetarian option: Replace chicken with canned chickpeas or white beans and use vegetable broth.
Creamier version: Stir in 1/4 cup coconut milk or Greek yogurt before serving.
Make ahead: Soup stores well for up to 4 days in the fridge and freezes beautifully.
Ingredients
Soup Base
2tbspolive oil
1small onion, diced
2clovesgarlic, minced
2medium carrots, diced
2celery stalks, diced
½cupuncooked quinoa, rinsed
6cupslow-sodium chicken broth
2cupscooked chicken, shredded (rotisserie or poached)
1tspdried oregano
½tspturmeric (optional, for color and warmth)
1bay leaf
Salt and black pepper, to taste
Bright Finish
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2cupsbaby spinach or kale, chopped
Fresh parsley, chopped (for garnish)
Directions
Sauté the Vegetables
1
In a large soup pot, heat olive oil over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes, until vegetables are softened.
Stir in garlic and cook for 1 minute, until fragrant.
Build the Soup
2
Add quinoa, chicken broth, oregano, turmeric, bay leaf, and a pinch of salt and pepper.
Bring to a boil, then reduce to a simmer.
Simmer 15–20 minutes, or until quinoa is fully cooked.
Add Chicken and Greens
3
Stir in shredded chicken and spinach (or kale).
Simmer for 5 minutes, just until greens are wilted and chicken is heated through.
Add Lemon and Finish
4
Stir in lemon zest and juice. Start with one lemon’s worth and adjust to taste.
Remove bay leaf.
Taste and adjust salt and pepper.
Serve
5
Ladle soup into bowls.
Garnish with fresh parsley and an extra squeeze of lemon if desired.
Serve with whole-grain bread or crackers for a complete, satisfying meal.
Tips & Variations
6
Vegetarian option: Replace chicken with canned chickpeas or white beans and use vegetable broth.
Creamier version: Stir in 1/4 cup coconut milk or Greek yogurt before serving.
Make ahead: Soup stores well for up to 4 days in the fridge and freezes beautifully.
