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Lemon and Dill Quinoa Chicken Soup

Photo: Jennifer CaUsey

Serves 4 (serving size: about 1 1/4 cups)

This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to soothe on a cold night. Quinoa cooks right in the soup without soaking up too much liquid. If you’d like to change to a heartier grain like farro or barley, cook it separately and stir in during the last 5 minutes of simmering to reheat. You could also use any combination of delicate green vegetables, such as snow peas, spinach, or even frozen green peas or edamame. Stir in a little fresh lemon juice for an extra dose of brightness before serving.


  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, sliced
  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 cup (1/2-in.) diced red potatoes (about 2 medium)
  • 1/4 cup uncooked quinoa
  • 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 1 cup diagonally cut sugar snap peas
  • 1/2 cup chopped tomato
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 238
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2.9 g
  • polyfat 1 g
  • protein 18 g
  • carbohydrate 31 g
  • fiber 4 g
  • cholesterol 24 mg
  • iron 2 mg
  • sodium 514 mg
  • calcium 49 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind.