45 minutes to prepare, Serves 6 - 8
2 cups cooked chicken, cubed or shredded
2 cups carrot, chopped
1 cup onion, chopped
1 cup celery, chopped
6 cups low-sodium chicken stock
1 cup milk
1/2 cup flour or cornstarch
1/2 cup quinoa, uncooked
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 bay leaves
2 teaspoons lemon zest, plus fresh lemon, sliced, garnish
1 teaspoon tarragon
1 teaspoon chives
1/2 teaspoon red pepper flakes, optional
kosher salt and freshly ground pepper, to taste
Step 1: Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.
Step 2: Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in chicken stock. Add bay leaves and tarragon, and season generously with salt and pepper.
Step 3: In a separate bowl, whisk together cornstarch and milk until you’ve formed a smooth slurry. Pour slurry into soup and stir until incorporated completely.
Step 4: Bring mixture to a boil and pour in quinoa.
Step 5: Reduce heat to medium-low and cook for 20 minutes, or until quinoa is tender.
Step 6: Stir in chicken, lemon juice and zest, and chives, then cook for another 5-10 minutes.
Step 7: Ladle into serving bowls and serve hot, topped with fresh lemon slices.