Lemon Chicken Soup with Quinoa

Lemon juice and cumin add brightness and spice to this low FODMAP Lemon Chicken Soup with Quinoa, spinach, and carrots.

I have taken to making big batches of healthy soup and freezing individual portions lately. It makes a quick and easy lunch. Just take a container out of the freezer and pop it in the microwave to thaw. Everything is already made and portioned, and I get a wide range of nutrients from all of the different veggies and proteins.

So far my two favorite soups to make are my Herbed Vegetable Quinoa Soup and Lemon Chicken Soup. I made lemon chicken soup when I was first on my elimination diet and liked it very much. I decided to give that recipe a makeover by switching out the rice for quinoa and adding some spice.

Lemon juice it the key to this recipe. It really makes it different from other soups. I think it adds brightness and freshness. It also goes well with the addition of a low-FODMAP spice: cumin. I subbed quinoa for the rice to add more fiber and protein. I hope you enjoy this Lemon Chicken Soup with Quinoa! It’s very good for lunch on a cool spring day or for dinner on a cold winter night.

Try these other low FODMAP soup recipes from my collection:

• Vegetable Beef Soup
• Italian Turkey Sausage Soup
• Curried Lentil Quinoa Soup

Print

Low FODMAP Lemon Chicken Quinoa Soup

Course Main Course, Soup

Keyword carrots, chicken, gluten-free, lemon, low-fodmap, quinoa, spinach

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon FODY Garlic Infused Oil
• 1/3 cup quinoa, rinsed
• 2 large carrots, peeled and thinly sliced
• 1 rib celery, thinly sliced
• 5 cups water
• 1 tablespoon FODY Chicken Soup Base (see note)
• 3 tablespoons lemon juice (juice of about 1 lemon)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 1/2 cups chopped cooked chicken
• 2 cups chopped fresh baby spinach
• 1/4 cup sliced scallions, green parts only
• Salt to taste (I use 1/4 teaspoon)

Instructions

• In a large pot over medium heat sauté the quinoa in the oil for about 6 to 7 minutes, until quinoa is lightly toasted. Add carrots, celery, and water and bring to a boil. Reduce heat and add chicken soup base, lemon juice, cumin, and pepper. Simmer uncovered until quinoa is tender, 15 to 20 minutes.
• Add chicken, spinach, and scallions and cook until chicken is heated through and spinach is wilted. Season to taste with salt. Serve.

Notes

The water and FODY Chicken Soup Base can be replaced with 5 cups of my homemade Low FODMAP Chicken Stock or Broth.

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