Lemon Chicken Soup With Quinoa Recipes

Steps:

• In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
• Add spinach and cook until tender.

Steps:

• Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
• Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.

Steps:

• To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
• Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
• Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
• In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
• Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.