Lemon Chicken Quinoa Soup | Healthy Meal From Kelsey Nixon
This bright, healthy soup from Kelsey Nixon could not be easier to make.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- Kosher salt and cracked black pepper, for seasoning
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can fire-roasted diced tomatoes
- 2 cups cooked chicken, shredded from a rotisserie chicken
- 1 cup frozen petite peas
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 2 cups quinoa, cooked
In a medium-size pot over medium-high heat, add olive oil. Sauté onion and carrots for 3-5 minutes until the onion is translucent and fragrant. Add garlic and cook for an additional minute before seasoning with a pinch of salt and pepper.
Add the chicken broth and tomatoes and bring to a gentle simmer. Cover and cook for 10 minutes or until carrots are tender.
For serving, add 1/2 cup cooked quinoa to each bowl and ladle the soup over the top.