1 lb boneless chicken breast
1 cup quinoa
4 cups low-sodium chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup spinach, chopped
1 lemon, juiced
2 cloves garlic, minced
Salt and pepper to taste
Prepare the Ingredients: Begin by dicing the chicken and chopping the vegetables as instructed. Pre-soak quinoa in cold water for about 15 minutes and then drain.
Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic, diced carrots, and celery. Sauté for around 5 minutes or until they begin to soften.
Add Chicken: Add the diced chicken to the pot and cook until it is no longer pink, about 5–7 minutes. Stir occasionally to ensure even cooking.
Add Quinoa and Broth: Incorporate the pre-soaked quinoa, chicken broth, and chopped spinach into the pot. Bring the mixture to a slight boil.
Season: Add the lemon juice, salt, and pepper to taste. Feel free to add other spices here too, like thyme or dill for extra flavor.
Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally. The quinoa will expand and absorb flavors during this time.
Adjust Consistency: If the soup is too thick for your liking, add a little extra broth or water to thin it out. Taste and adjust seasonings as necessary.
Serve Warm: Ladle the soup into bowls and garnish with fresh herbs or additional lemon juice if desired. Enjoy your vibrant, hearty soup!
