This Lemon Chicken Quinoa Soup Is Lighter On The Calories Yet Heavy On The Flavor – Woah Did This Have A Kick!

Here's everything you need for this hearty soup. This recipe calls for cooked chicken, but you can put uncooked chicken into the hot broth while you're cooking the quinoa, and then remove it after 20 minutes, shred it, and put it back into the pot to cook.

Let's Get Started…

Ingredients To Gather:

2 tablespoons olive oil

1 medium yellow onion, diced

2 cups peeled, chopped carrots

4 stalks celery

6 cups chicken stock

1 teaspoon tarragon

salt & pepper, to taste

2 bay leaves

1/2 cup Kroger tri-color quinoa, brown rice or spaghetti broken into pieces

3 tablespoons fresh lemon juice

zest of 1 lemon

2 cups cooked, shredded chicken*

1 teaspoon chives

Directions To Follow:

In large pot, heat olive oil over medium heat. Saute onion, carrot and celery for 5 minutes to soften. Pour in chicken stock, tarragon, salt, pepper and bay leaves. Bring to boil, pour in quinoa, brown rice or spaghetti and reduce heat to simmer and cook 20 minutes or until tender. Stir in lemon juice, zest, chicken and chives. Serve hot.

Finished!

This soup certainly sounds delicious! We love that it doesn't take too long to make, which means if you find yourself in urgent need of some comfort food, you can easily whip up a batch of this tasty soup.

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