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
