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Chicken and Quinoa Asian-Inspired Soup

  • Author: Charmian Christie
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3 to 4 1x
  • Category: Soup
  • Cuisine: Fusion

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

  1. 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.
  2. 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.
  3. 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.
  4. 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…