Chicken Quinoa Soup with Lemon and Turmeric – Quick & Healthy
Chicken Quinoa Soup with Lemon and Turmeric is loaded with fresh veggies, mustard greens, and fresh dill. It’s a flavorful and healthy one-pot soup packed with anti-inflammatory ingredients—perfect for the cold season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 1 cup diced carrot
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 8 cups reduced-sodium chicken broth
- 1 red bell pepper, diced
- 1/2 cup diced celery
- 2 teaspoons herbs de Provence or Italian seasoning
- 1 pound boneless skinless chicken breast
- 1/2 cup rinsed quinoa
- 2 cups chopped mustard greens or baby spinach
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons chopped fresh dill
Instructions
1. Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, onion, carrot, salt, and turmeric. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 6–8 minutes.
2. Add broth, bell pepper, celery, and herbs de Provence. Bring to a simmer over high heat.
3. Add chicken and quinoa. Return to a simmer, then reduce heat to medium-low. Simmer gently, stirring occasionally, until chicken is cooked through and quinoa is tender, 15–17 minutes.
4. Remove chicken from the soup and shred using two forks.
5. Stir shredded chicken, mustard greens, lemon zest, lemon juice, and dill into the soup until greens are wilted.
6. Serve hot.
Notes
Store leftovers in the fridge for 3–4 days. Reheat until steaming and add broth as needed to thin. For best flavor, stir in fresh dill after reheating. To freeze, portion into containers and store for up to 3 months. Thaw in the fridge or reheat directly from frozen on the stovetop or microwave.