Guess what, you guys? It’s cold and flu season. That means that we always have a can of chicken noodle soup in the pantry, ready and waiting for the moment someone in our house gets the sniffles.
I should say that most years we have that can of soup in the pantry. This year, I have plenty of this soup in the freezer, because it’s gluten-free, dairy-free, soy-free and additive-free — unlike that can of condensed soup we usually buy. It takes a little bit of time, but not nearly as much time as you think, especially if you skip making bone broth, like I did, and buy good chicken stock at the store.
However, the bone broth does give this an extra boost of nutrition. With all of that good stuff in the broth plus the protein of the quinoa and chicken and the amazing flavor of the lemon and dill, you’ll be feeling better in no time. And if you aren’t, that’s okay too, as this recipe makes a ton. You’ll be well on your way to recovery by the time you get through this batch.
- 1 chicken breast
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 1 rib celery, chopped
- 2 large carrots, chopped
- 1 1/2 cups cooked quinoa
- 8 cups broth (homemade or carefully selected store-bought)
- juice of one lemon
- 2 Tbsp minced fresh dill
- salt and pepper to taste
- Preheat oven to 400 degrees. Roast chicken breast on a foil-lined pan for about 30 minutes. (You can also pan-fry, but I preferred to roast).
- Heat olive oil in a large stock pot over medium-high heat. Add onion, celery and carrots and sautee for about 10 minutes, or until the onions and celery are soft.
- Add broth (I strained mine directly from the slowcooker into the pot). Bring to a boil, then lower heat and simmer until the chicken breast is done roasting.
- Shred cooked chicken breast with two forks and add chicken, quinoa, lemon juice and dill. Simmer until the soup is completely heated through. Serve immediately, refrigerate for up to three days or freeze, if desired.