Lemony Chicken and Quinoa Soup
Ingredients:
1 T olive oil
1 garlic clove
2 large carrots, peeled and chopped
¼ t freshly ground pepper
1 t dried thyme
Zest of ½ lemon
Juice of 1 lemon
6 cups chicken broth
3 cups cooked chicken breast, cubed
½ cup uncooked quinoa
Salt
2 cups roughly chopped spinach
Directions:
In a large pot, heat the oil over medium-high heat until it’s hot and shimmering. Add the garlic and saute for about 30 seconds, or until fragrant. Then add the carrots, pepper, thyme, and lemon zest. Cook for 1 minute.
Add the lemon juice and chicken broth, and increase the heat to high. Bring to a boil. Then reduce to a simmer and add the cooked chicken. Simmer uncovered for 5 minutes, or until the carrots begin to soften.
Add the quinoa to the soup and simmer for 20 minutes, or until the quinoa is tender and cooked through. Taste and season with salt as needed.
Finally, add the spinach and simmer for 1-2 minutes, or until softened.
Recipe adapted from Kelli McGrane
