Lemon Quinoa Chicken Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8
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Calories
319 kcal
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Course
Main Course, Soup
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Cuisine
Greek
Lemon Quinoa Chicken Soup
Description
Lemon Quinoa Chicken Soup begins by sweating mushrooms seasoned with salt until they release liquid and develop mild browning. Separately, onions, celery, and carrots are softened in olive oil with additional salt. Minced garlic, dried oregano, and crushed red pepper flakes are then added to build depth of flavor. The soup base is formed by adding chicken stock and bringing it to a boil before stirring in quinoa and reducing heat to simmer gently until the grains cook.
Shredded cooked chicken, the sautéed mushrooms, lemon zest, and crumbled feta cheese are folded in near the end, infusing the broth with creaminess from the cheese and brightness from the lemon. Fresh chopped parsley finishes the soup, adding herbal notes. The result is a hearty yet refreshing soup with tender vegetables, protein-rich chicken, and nutty quinoa, combining savory, tangy, and mild spice elements.
This soup can be served as a filling light meal, suitable for cooler days when comfort and brightness are desired together. The lemon and feta balance the richness of the chicken and broth, while the quinoa provides satisfying texture and substance. It pairs well with crusty bread or a simple green salad for a complete meal.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms sliced
- 1 teaspoon kosher salt divided
- 1 large onion chopped
- 2 talks celery chopped
- 2 medium carrot peeled and chopped
- 8 large garlic minced, cloves
- 1 teaspoon oregano dried
- ½ teaspoon red pepper flakes crushed
- 8 cups chicken stock or low-sodium canned stock, from rotisserie chicken
- 1 cup quinoa
- 4 cups chicken from a leftover rotisserie is fine, shredded, cooked
- 1 lemon zested and juiced
- 1 cup feta cheese plus more for serving, crumbled
- ⅓ cup parsley chopped
Instructions
- 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.
- Add the shredded chicken, cooked mushrooms, zest of the lemon and feta cheese, stir and cover withthe lid. Cook for an additional 5 minutes. Squeeze the juice of the lemon into the soup and add the parsley. Taste for seasonings and adjust as necessary.
- Ladle the soup into bowls and garnish with additional feta cheese and parsley as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 1439mg | 60% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2948IU | 59% |
| Vitamin C | 31mg | 34% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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