Lemon Chicken Soup with red quinoa and thyme. Healthy comfort food! The bright, delicious flavour of the broth will have you making this healthy, comforting, leftover rescue recipe over and 0ver again.
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. She then roasted simmered the carcass for over an hour to create a base stock for chicken soup.
Learn how we make great chicken or beef stock at our house by clicking on our Oven Stock Recipe.
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 salt.
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.
Don’t worry if you can’t find red quinoa, plain quinoa works jus as well in this recipe.
Leftovers from our One Hour Broiled Lemon Chicken recipe are also fantastic for this recipe.
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Lemon Chicken Soup with red quinoa and thyme. The bright, delicious flavour of the broth will have you making this healthy, comforting, leftover rescue recipe over and 0ver again.
- 2 tbsp olive oil
- 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)
- 1/2 cup corn
- 2 cups diced lemon chicken
In a large pot sauté together until the onions have softened.
Add the chicken stock, tomatoes, red quinoa, pepper, thyme and salt.
Simmer for about 30 minutes or until the quinoa and carrots are fully cooked.
In the last few minutes of cooking time add the corn and diced chicken.
Serve with added chopped fresh herbs and a lemon wedge to squeeze into the individual bowls.
Don't worry if you can't find red quinoa, plain quinoa works jus as well in this recipe.
Amount Per Serving Calories 381 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 31mg Sodium 500mg Carbohydrates 38g Fiber 4g Sugar 15g Protein 17g