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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsSoup Base
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
½ cup uncooked quinoa, rinsed
6 cups low-sodium chicken broth
2 cups cooked chicken, shredded (rotisserie or poached)
1 tsp dried oregano
½ tsp turmeric (optional, for color and warmth)
1 bay leaf
Salt and black pepper, to taste
Bright Finish
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2 cups baby 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
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
½ cup uncooked quinoa, rinsed
6 cups low-sodium chicken broth
2 cups cooked chicken, shredded (rotisserie or poached)
1 tsp dried oregano
½ tsp turmeric (optional, for color and warmth)
1 bay leaf
Salt and black pepper, to taste
Bright Finish
Zest of 1 lemon
Juice of 1–2 lemons (to taste)
2 cups baby 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.
Lemon Chicken Quinoa Soup
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