This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to soothe on a cold night. Quinoa cooks right in the soup without soaking up too much liquid. If you’d like to change to a heartier grain like farro or barley, cook it separately and stir in during the last 5 minutes of simmering to reheat. You could also use any combination of delicate green vegetables, such as snow peas, spinach, or even frozen green peas or edamame. Stir in a little fresh lemon juice for an extra dose of brightness before serving.
How to Make It
Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind
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CookL: CG
