Lemon Chicken Soup
User Reviews
4.7
Lemon Chicken Soup
Description
Lemon Chicken Soup combines sautéed aromatics—onion, carrot, and celery—with chicken stock simmered alongside quinoa and herbs like tarragon and bay leaves. The addition of shredded cooked chicken and freshly squeezed lemon juice and zest introduces a subtle acidity that livens the broth. This soup balances the earthiness of the vegetables and the protein from chicken and quinoa, resulting in a satisfying texture and flavor. The cooking method involves simmering to tenderize the quinoa and meld flavors, then finishing with fresh lemon and chives to brighten the dish.
This soup suits a light lunch or a soothing dinner, offering warmth and nutrition. The inclusion of quinoa gives it a slight nuttiness and hearty bite, complementing the freshness from lemon and herbs. Serving hot enhances the comforting aspect, while its moderate seasoning allows personal adjustments with salt and pepper.
If uncooked chicken breasts aren’t prepped beforehand, the recipe allows cooking them directly in the broth with the quinoa, then shredding and returning them to enrich the soup’s flavor. This step is practical for simplifying preparation without sacrificing taste.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cups carrot peeled and chopped
- 4 talks celery
- 6 cups chicken stock
- 1 teaspoon tarragon
- salt to taste
- black pepper to taste
- 2 bay leaf
- 1/2 cup tri-color quinoa brown rice or spaghetti broken into pieces
- 3 tablespoons lemon juice fresh
- lemon zest of 1
- 2 cups chicken cooked and shredded
- 1 teaspoon chives
Instructions
- In large pot, heat olive oil over medium heat. Saute onion, carrot and celery for 5 minutes to soften.
- Pour in chicken stock, tarragon, salt, pepper and bay leaves. Bring to boil, pour in quinoa, brown rice or spaghetti and reduce heat to simmer and cook 20 minutes or until tender.
- Stir in lemon juice, zest, chicken and chives. Serve hot.
Notes
- If using uncooked chicken breasts, cook them in the broth during quinoa simmering, then shred and add back to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 493mg | 21% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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