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
Instructions
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.
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.
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.
Bring mixture to a boil and pour in quinoa.
Reduce heat to medium-low and cook for 20 minutes,
or until quinoa is tender.
Stir in chicken, lemon juice and zest, and chives,
then cook for another 5-10 minutes.
Ladle into serving bowls and serve hot, topped
with fresh lemon slices.
Originally Submitted
11/3/2016
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