Lemon Chicken Quinoa Soup

Ingredients

• 700 gboneless skinless chicken breast
• 120 gdry quinoa
• 1800 mllow-sodium chicken broth
• 1medium onion
• 3medium carrots
• 2stalks celery
• 2cloves garlic
• 90 gbaby spinach
• 2½ tbsplemon juice
• 6 gfresh dill
• 2 tspextra-virgin olive oil
• ½ tspblack pepper

Method

1. Dice the onion, carrots and celery and mince the garlic. Rinse the quinoa.

2. Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 6 minutes. Add the garlic for 30 seconds.

   6 min timer

3. Add the broth and whole chicken breasts. Bring to a boil over high heat, then reduce to low so it simmers gently and cook for 15 minutes, until the chicken reaches 74°C (165°F) in the thickest part.

   15 min timer

4. Lift the chicken onto a board and shred it with two forks.

5. Add the quinoa to the pot and simmer over medium-low heat for 12 minutes, until the quinoa is tender and shows its little white tails.

   12 min timer

6. Return the chicken and stir in the spinach until it wilts, then add the lemon juice, chopped dill and pepper. Taste and adjust.

Storing and reheating

Keeps 4 days or 3 months frozen.