Lemony Chicken-Quinoa Soup

Name: Lemony Chicken-Quinoa Soup
Prep time: 15 min
Total time: 45 min
Ingredients: 2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat; Kosher salt and freshly ground pepper; 1 quart low-sodium chicken broth; 2 parsley sprigs, plus more leaves, chopped, for serving; 2 thyme sprigs; 0.5 sweet onion, such as Vidalia, chopped (1 ½ cups); 3 carrots, peeled and cut into thin rounds (1 ½ cups); 2 celery stalks, thinly sliced (1 ¼ cups); 1 package (8.8 ounces) ready-to-eat quinoa (1 ¼ cups); 0.5 lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice; Extra-virgin olive oil, for drizzling

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By

Greg Lofts

Updated on February 1, 2022

lemony chicken-quinoa soup — Photo: Lennart Weibull

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

Brighten up a chilly day with this nutritious chicken soup that's loaded with feel-good ingredients like quinoa, carrots, and chicken. Lemon slices and juice stirred in towards the end perk up the flavors and bring a little sunshine to your dinner table.

Ingredients

2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
2 parsley sprigs, plus more leaves, chopped, for serving
2 thyme sprigs
½ sweet onion, such as Vidalia, chopped (1 ½ cups)
3 carrots, peeled and cut into thin rounds (1 ½ cups)
2 celery stalks, thinly sliced (1 ¼ cups)
1 package (8.8 ounces) ready-to-eat quinoa (1 ¼ cups)
½ lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice
Extra-virgin olive oil, for drizzling

Directions

Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.

Originally appeared: Martha Stewart Living, January/February 2022