Description
A fragrant and hearty chicken soup with quinoa and fresh spring vegetables, perfect for a quick family meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup quinoa, rinsed
- 4 cups chicken broth
- 1 lemon, juiced
- 2 cups mixed spring vegetables (like carrots, peas, and asparagus)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sautéing until translucent.
- Stir in diced chicken and cook until browned.
- Mix quinoa, chicken broth, lemon juice, and mixed vegetables.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and the veggies are tender.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
Best eaten fresh the same day, but can be frozen for up to 3 months. Reheat with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg