Quinoa, carrots, and chicken are simmered together in this nourishing soup that's just right for a weeknight dinner. it's brightened up with fresh lemon juice and parsley for serving.
2 pound Bone in, skin on chicken pieces, preferably a combination of white and dark meat
Kosher salt and freshly ground pepper
1 quart Low sodium chicken broth
2 sprig Parsley , plus more leaves, chopped, for serving
2 sprig Thyme
0.5 Sweet onion, such as vidalia, chopped
3 Carrots, peeled and cut into thin rounds
2 Celery stalks, thinly sliced
1 Package ready to eat quinoa
3 tablespoon 1/2 lemon, sliced into very thin rounds, plus fresh juice
Extra virgin olive oil, for drizzling
Nutrition value
337
calories per serving
14 g Fat45 g Protein6 g Carbs5 g FiberOther
Current Totals
14 g Fat
45 g Protein
6 g Carbs
5 g Fiber
MacroNutrients
Carbs
6 g
Protein
45 g
Fiber
5 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
105 mg
Iron
11 mg
Vitamin A
1969 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
93 mg
Manganese
0 mg
Phosphorus
584 mg
Selenium
57 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
