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Lemon Chicken Quinoa Soup Recipe

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This recipe for Lemon Chicken Quinoa Soup, by , is from We No Haf Green Bean ..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nicole Mitrovic


2 tablespoons olive oil
1 medium yellow onion, diced
2 cups peeled, chopped carrots
4 stalks celery
6 cups chicken stock
1 teaspoon tarragon or dill
salt & pepper, to taste
2 bay leaves
1/2 cup Kroger tri-color quinoa, brown rice or spaghetti broken into pieces
3 tablespoons fresh lemon juice
zest of 1 lemon
2 cups cooked, shredded chicken*
1 teaspoon chives


In large pot, heat olive oil over medium heat. Saute onion, carrot and celery for 5 minutes to soften. Pour in chicken stock, tarragon, salt, pepper and bay leaves. Bring to boil, pour in quinoa, brown rice or spaghetti and reduce heat to simmer and cook 20 minutes or until tender. Stir in lemon juice, zest, chicken and chives. Serve hot

Personal Notes:
Personal Notes:
I cooked the quinoa on the side and added it right before serving. I didn't want to lose any broth from cooking the quinoa in the soup, or make the broth cloudy.

I substituted the Tarragon with Dill and it was really refreshing along side the lemon.

I also substitute the salt with Bragg Liqiud Soy Seasoning to taste.




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