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Consider this recipe to be the grown-up version of chicken-noodle soup, if you will. The usual pasta has been replaced by ultra nutritious quinoa, and added veggies don’t just up the health-factor — an array of seasonings mean it’s packed full of flavour. Oh, and the lemon juice is a total game changer. It’s as effective on your colds as the classic version, but your taste buds won’t know what hit them.

LEMON CHICKEN QUINOA SOUP

WHAT YOU NEED

  • 2 cups of cooked chicken, cubed or shredded
  • 2 cups of chopped carrot
  • 1 cup of chopped onion
  • 1 cup of chopped celery
  • 6 cups of low-sodium chicken stock
  • 1 cup of milk
  • 1/2 cup of flour or cornstarch
  • 1/2 cup of quinoa, uncooked
  • 1/4 cup of freshly squeezed lemon juice
  • 2 tablespoons of extra-virgin olive oil
  • 3 cloves of minced garlic
  • 2 bay leaves
  • 2 teaspoons of lemon zest, plus fresh lemon, sliced, garnish
  • 1 teaspoon of tarragon
  • 1 teaspoon of chives
  • 1/2 teaspoon of red pepper flakes (optional)
  • Kosher salt and freshly ground pepper, to taste

WHAT YOU DO

  1. Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.
  2. Add garlic and red pepper flakes and cook for 1 minute, or until fragrant.
  3. Pour in chicken stock.
  4. Add bay leaves and tarragon, and season generously with salt and pepper.
  5. In a separate bowl, whisk together cornstarch and milk until you’ve formed a smooth slurry. Pour slurry into soup and stir until incorporated completely.
  6. Bring mixture to a boil and pour in quinoa.
  7. Reduce heat to medium-low and cook for 20 minutes, or until quinoa is tender.
  8. Stir in chicken, lemon juice and zest, and chives, then cook for another 5-10 minutes.
  9. Ladle into serving bowls and serve hot, topped with fresh lemon slices.
  10. Enjoy!

Recipe adapted from Lauren’s Latest

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