Faith’s Greek Lemon Chicken Soup with Quinoa
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. Cook quinoa to yield 2 cups. Set aside.
  2. In a soup pot on the stovetop, sauté chopped broccoli in olive oil for about 10 minutes or until tender. Add the chicken broth and quinoa to the pot, bring to a boil on high, then reduce to medium and stir occasionally for about 5 minutes.
  3. In a medium bowl, whisk together the eggs and lemon juice until it looks frothy. Whisking constantly, add one cup of the simmering chicken broth to the bowl of eggs and lemon. Whisk continuously. Now return the frothy contents of the bowl to the main pot. (This technique keeps the eggs from cooking.) If you’d like to add shredded chicken or cooked shrimp, toss it in here. Continue to simmer, stirring, for 2 or 3 minutes. Season with salt and pepper to taste and serve in bowls alongside a baguette and or a salad.