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 Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
AuthorJen Seislove
Ingredients
1tbspolive oil
1/2yellow oniondiced
1/2tspkosher salt
1/2tsppepper
4garlic clovesthinly sliced then roughly chopped
5cupslow sodium chicken stock
1cupor about 1 large red potatodiced into small chunks
1/4cupuncooked quinoa
1cupfresh sugar snap peascut in half
2cupsrotisserie chickentorn into small pieces
1/2cupchopped tomatoseeds removed and diced
3tbspfresh dillfinely chopped
1tsplemon zest
juice of one lemon slice for serving
Instructions
Heat oil in a large pot over medium heat.
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.
Add chicken stock and bring heat to a medium-high.
Add potatoes and quinoa and cook in the broth for 15- 20 minutes or until potatoes are tender and quinoa is done.
Reduce heat to low and stir in chicken and sugar snap peas and cook 5 minutes.
Stir in tomato, dill, and lemon zest.
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.