In between our indulgent dinners in Aspen, Lauren and I also made it to a casual organic cafe, Peach’s for lunch. They have a tasty variety of sandwiches, salads, quiches, and pizzas. With the sub zero temperatures, I needed something a bit warmer in my body and opted to try their daily soup – the lemon chicken quinoa soup. The overpowering lemon flavor is what I especially loved and decided to attempt something similar at home. My version is similar to a classic chicken soup. I used my mom’s chicken soup recipe and replaced the noodles with quinoa and added plenty of lemon. It’s a comforting soup to enjoy during the winter, or a great substitute to chicken noodle in case you’re feeling a bit under the weather.
1 lb chicken breast
1 yellow onions
1 cup of carrots
1 tablespoon turmeric
1/2 tablespoon salt
2 cloves of garlic
1 cup quinoa
2 tablespoons lemon juice
1. Cut up the onion, carrots, garlic, and chicken breast and place in a pot. Add enough water to cover the ingredients. Add the salt and turmeric.
2. Turn the stove on to medium and bring the mixture to a boil. Once it starts boiling, turn it down to low and let it sit for another 10 minutes.
3. After checking that the chicken is fully cooked (you can just take a piece and cut it), turn off the stove.
4. Drain the mixture into a bowl. Pour the chicken broth into a large pot.
5. Take out the chicken and carrot pieces and put into the large pot with the broth. Throw out the rest of the mixture (onions, garlic).
6. Prepare the quinoa by combining the 1 cup of quinoa and 2 cups of water in a saucepan. Add the lemon juice. Turn on the stove to medium and allow the quinoa mixture to boil. Once it boils, turn down the stove to low until all the liquid absorbs.
7. Place the cooked quinoa in the pot with the chicken, carrots, and broth.
8. Cut the lemons and squeeze all the juice into the broth mixture.
9. Turn on the stove and heat the soup on medium-low for another 10 minutes. Stir occasionally.
10. Turn off the stove and serve!