|Lemon Chicken and Red Quinoa Soup|
Soups are one of Spouse’s specialties and always her favorite lunch choice. After enjoying our Lemon Dijon Roast Chicken last weekend, as she always does, she carved off the leftover chicken, then simmered the carcass for over an hour to create a base stock for chicken soup. Of course you don’t need to have enjoyed that great roast chicken dinner to enjoy this soup. Simply take about 3 boneless skinless chicken breasts and marinate them in lemon juice and your choice of fresh or dried herbs for a half hour, then grill or broil them until fully cooked. If using store bought chicken stock, make sure you choose no sodium or low sodium. It’s always better to season the soup yourself to control the amount of sauce.
When serving this soup you can sprinkle on some fresh herbs at the end and serve with a wedge of lemon to be squeezed into the bowl just before serving to add just a little extra lemon brightness to the soup.
Serves 4 – 6
In a large pot saute together until the onions have softened:
1 medium onion
3 cloves garlic, chopped
1 cup diced carrots
1 cup diced celery, include the leaves as well
6 cups chicken stock
2 diced tomatoes
1/2 cup red quinoa
1/2 tsp black pepper
1 tsp dry thyme
1/2 tsp salt (more or less to season to taste)
Simmer for about 30 minutes or until the quinoa and carrots are fully cooked. In the last few minutes of cooking time add:
1/2 cup corn
2 cups diced lemon chicken
Serve with added chopped fresh herbs and a lemon wedge to squeeze into the individual bowls.