0 from 30 votes
Lemon Quinoa Chicken Soup
A bright chicken quinoa soup with mushrooms, veg and a bright pop of lemon. Add feta cheese to enhance the tanginess.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 319 kcal
Course:
Main Course , Soup
Cuisine:
Greek
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms sliced
- 1 teaspoon kosher salt divided
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 8 large cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 8 cups chicken stock from rotisserie chicken or low-sodium canned stock
- 1 cup quinoa
- 4 cups shredded cooked chicken (from a leftover rotisserie is fine)
- 1 lemon zested and juiced
- 1 cup crumbled Feta cheese plus more for serving
- 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.
Cup of Yum
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
22g
(7%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
69mg
(23%)
Sodium
1439mg
(60%)
Potassium
716mg
(20%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2948IU
(59%)
Vitamin C
31mg
(34%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319
% 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.