Lemony Chicken & Quinoa Soup

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Lemon gives this hearty soup just the right Zip! Just what the doctor ordered for a COLD winter's day or anytime of the year.


  • 2 Tbsp. olive oil
  • 2 cups carrots, chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes, optinal
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp. marjoram
  • salt and pepper to taste
  • 1 cup milk
  • 1/4 cup Hodgson Mill Gluten Free Non-GMO Corn Starch
  • 1/2 cup Hodgson Mill Quinoa, (any color), uncooked
  • 2 cups cooked chicken, cubed or shredded
  • 2 Tbsp. lemon juice, freshly squeezed
  • 1 tsp. lemon zest
  • 1 tsp. chives


Heat olive oil in a large stockpot over medium-high heat and sauté carrot, celery and onion until softened.

Add minced garlic, and red pepper flakes, if using, and cook for 1 minute until fragrant.   Add chicken stock, bay leaves, marjoram, salt and pepper; bring to a boil and continue at a low boil for 10-15 minutes.

In a separate bowl, whisk together cornstarch and milk until combined and smooth.  Pour cornstarch into soup and stir until fully incorporated.  Bring mixture to a boil and add uncooked 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; cook for another 5-10 minutes.

6-8 servings Print this Recipe

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