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.
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.
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.
Stir in shredded chicken and spinach (or kale).
Simmer for 5 minutes, just until greens are wilted and chicken is heated through.
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.
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.
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.
4 servings