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30 Minute Chicken Soup

Quinoa Chicken Soup with Lemon and Dill

This quick, easy and healthy soup features juicy rotisserie chicken, crisp snow peas, and nourishing quinoa that are all brightened up with the flavors of fresh lemon and dill.
Course Quick Quinoa Chicken Soup with Lemon and Dill
Cuisine Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Jen Seislove


  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 4 garlic cloves thinly sliced then roughly chopped
  • 5 cups low sodium chicken stock
  • 1 cup or about 1 large red potato diced into small chunks
  • 1/4 cup uncooked quinoa
  • 1 cup fresh sugar snap peas cut in half
  • 2 cups rotisserie chicken torn into small pieces
  • 1/2 cup chopped tomato seeds removed and diced
  • 3 tbsp fresh dill finely chopped
  • 1 tsp lemon zest
  • juice of one lemon slice for serving


  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook for 2 minutes. Add garlic, salt, and pepper and sauté for 5 minutes or until onion and garlic is tender and translucent.
  3. Add chicken stock and bring heat to a medium-high.
  4. Add potatoes and quinoa and cook in the broth for 15- 20 minutes or until potatoes are tender and quinoa is done.
  5. Reduce heat to low and stir in chicken and sugar snap peas and cook 5 minutes.
  6. Stir in tomato, dill, and lemon zest.
  7. When served, squeeze the juice of one lemon slice over the top of the soup.

Recipe Notes

Be sure not to overcook the snow peas. You want them to maintain their bright green color.
Serve with toasted bread and mascarpone, if desired.
Try substituting the snow peas with spinach or kale for a different twist.