- 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.
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