Lemony Chicken and Quinoa Soup

Who doesn’t love a Costco rotisserie chicken, you can’t go wrong with those juicy and oh so tasty poultry delights.  Even better is when you have leftovers and can make another meal, or two out of them.  This weekend I bought one and luckily had leftovers that I turned into chicken stock and this incredibly delicious soup.


For the Recipe:

2 tbsp. olive oil

1 medium onion, chopped

3 carrots, chopped

3 cloves of garlic, minced

2 tsp. salt

1 tsp. pepper

3/4 c. uncooked quinoa, rinsed

1/4 c. lemon juice, preferably fresh squeezed

4 c. chicken stock, preferably homemade but a nice store bought will do

1 tsp. Herbs de Provence, if you do not have this you can substitute some thyme, fennel and rosemary

3/4 c. peas

3/4 c. green bean, cut into bite size pieces

1/4 c. chives or green onions (optional)

In a saucepan heat the olive oil, add the onions and carrots.  Cook until onions start to get translucent, add garlic, salt and pepper.  Add quinoa and lemon juice, cook for about 1 minutes.  Add the chicken stock and Herbs de Provence and cook for 10 minutes.  Next, add the peas and green beans (if you use frozen be sure to thaw them).  Cook for another 5 minutes then test for seasoning, add salt if needed or if you want it a little more lemony add more lemon juice 1 tablespoon at a time.  Right before serving add the chives or green onions, if using.  I used some Chinese chives in mine this weekend and it worked great.




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