45 minutes to prepare, Serves 6 – 8

Ingredients

2 cups cooked chicken, cubed or shredded

2 cups carrot, chopped

1 cup onion, chopped

1 cup celery, chopped

6 cups low-sodium chicken stock

1 cup milk

1/2 cup flour or cornstarch

1/2 cup quinoa, uncooked

1/4 cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 bay leaves

2 teaspoons lemon zest, plus fresh lemon, sliced, garnish

1 teaspoon tarragon

1 teaspoon chives

1/2 teaspoon red pepper flakes, optional

kosher salt and freshly ground pepper, to taste

Directions

Step 1: Heat olive oil in a large stock pot over medium-high heat and sauté carrot, celery and onion for 8-10 minutes, or until softened.

Step 2: Add garlic and red pepper flakes and cook for 1 minute, or until fragrant, then pour in chicken stock. Add bay leaves and tarragon, and season generously with salt and pepper.

Step 3: In a separate bowl, whisk together cornstarch and milk until you’ve formed a smooth slurry. Pour slurry into soup and stir until incorporated completely.

Step 4: Bring mixture to a boil and pour in quinoa.

Step 5: Reduce heat to medium-low and cook for 20 minutes, or until quinoa is tender.

Step 6: Stir in chicken, lemon juice and zest, and chives, then cook for another 5-10 minutes.

Step 7: Ladle into serving bowls and serve hot, topped with fresh lemon slices.