Chicken Quinoa Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wholesome gluten-free soup with quinoa, white beans, and aromatic vegetables in a flavorful broth with ginger and lemongrass. Protein-packed and makes great leftovers for the whole week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 2 teaspoons fresh grated lemongrass*
- 3 large carrots (sliced and halved (~2 heaping cups))
- 3 large celery stalks (sliced (~2 heaping cups))
- 1/2 medium yellow onion (finely diced)
- 8 cups chicken broth
- 3/4 cup uncooked quinoa
- 1 tablespoon Frank's Hot Sauce
- bundle of rosemary*
- 15 oz. great northern beans (drained and rinsed)
- 1 lb. boneless, skinless chicken breast
- 3 bay leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 medium lemon (juiced)
- Fresh parsley (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1193mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.