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Green Chicken Quinoa Soup with Herbs

A comforting and nutritious soup loaded with flavors from chicken, quinoa, and fresh herbs, perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast (diced)
  • 1 cup quinoa (rinsed)
  • 8 oz mushrooms (sliced)
  • 1 cup fresh herbs (mixed, chopped: parsley, cilantro, basil)
  • 4 cloves garlic (minced)
  • 1 medium onion (diced)
  • 4 cups chicken broth
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • to taste salt
  • to taste pepper

Method
 

Cooking
  1. In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until shimmering.
  2. Add 1 medium diced onion and 4 minced garlic cloves to the pot. Sauté for about 5 minutes until the onions are soft and translucent.
  3. Toss in 8 ounces of sliced mushrooms. Stir occasionally for 4-5 minutes until they are tender and slightly golden brown.
  4. Stir in 1 pound of diced chicken breast. Cook for 5-7 minutes, until the chicken pieces are no longer pink.
  5. Add 4 cups of chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes.
  6. Fold in 1 cup of rinsed quinoa, cover the pot, and cook for an additional 15-20 minutes.
  7. Just before serving, stir in 1 cup of chopped mixed herbs and 2 tablespoons of lemon juice.
  8. Taste and season with salt and pepper as needed.

Notes

Feel free to use any combination of herbs you like. If you want a thicker soup, add more quinoa or let it simmer a bit longer. Adding a splash of hot sauce can give the soup a spicy kick. You can replace the chicken with tofu or chickpeas for a vegetarian version. This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.