Description
This hot soup is a great way to use up leftover chicken. Crunch quinoa adds some texture and protein.
Scale
Ingredients
- 6 cups homemade chicken stock (or commercial low-sodium)
- 1/4 cup fresh lemon or lime juice
- 1 Thai bird chile, sliced (you can add more whole chilis for effect)
- 1 tablespoon freshly grated ginger root
- 1 tablespoon Asian fish sauce
- 1 teaspoon brown sugar
- 1 cup cubed chicken (either cooked or uncooked)
- 1/3 cup uncooked quinoa, rinsed
- 1 medium carrot, grated
- 1 cup vegetable such as chopped broccoli or slivered green pepper
- zest of 1 lemon
- 1 cup finely chopped cilantro (optional garnish)
Instructions
- In a large, deep saucepan, combine the stock, lemon juice, chili, ginger, fish sauce, and brown sugar over medium-high heat. Bring to a simmer and cook for a few minutes.
- Add quinoa and cooked chicken, if using. Increase heat to bring the soup to a boil. As soon as it reaches the boil, reduce the heat to a simmer. If using uncooked chicken, add it now. Put a lid on the pot, and allow the soup to cook on low for 12 to 15 minutes, or until the quinoa is almost cooked.
- Add the carrots, broccoli (or green peppers) and lemon zest. Continue to cook at a gentle simmer, uncovered, for a few minutes or until the vegetables are tender crisp.
- Adjust to taste, adding more lemon or lime juice. Garnish with fresh cilantro. Serve piping hot.
Notes
Sliced mushrooms would also make a lovely addition. Only I didn’t have any on hand. Next time…