• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Faith’s Greek Lemon Chicken Soup with Quinoa

Greek chicken soup recipe_photo_lemons_Liz West_FlickrWe’ve all had lemon chicken soup with rice or noodles, but quinoa somehow makes any dish heartier and more substantial. Faith always has cooked quinoa on hand to throw in salads, soups, or even to use as her morning “oatmeal.” Because it’s so dense and filling, it’s an excellent way to make this soup a meal.

If you use a store-bought broth, feel fee to cut it with water: half broth/half water. Chris uses this 50/50 rule whenever he uses a store-bought broth in his soups at home.

• ON-DEMAND: Listen to Faith describe how her Greek Lemon Chicken Soup recipe comes together. •

Photo: Liz West/Flickr, cretaive commons

 

Greek chicken soup recipe_photo_lemons_Liz West_Flickr
Faith's Greek Lemon Chicken Soup with Quinoa
Votes: 7
Rating: 3.71
You:
Rate this recipe!
Print Recipe
  • Courselunch, Main course, soup
  • CuisineGreek
Servings
6-8 people
Servings
6-8 people
Greek chicken soup recipe_photo_lemons_Liz West_Flickr
Faith's Greek Lemon Chicken Soup with Quinoa
Votes: 7
Rating: 3.71
You:
Rate this recipe!
Print Recipe
  • Courselunch, Main course, soup
  • CuisineGreek
Servings
6-8 people
Servings
6-8 people
Ingredients
  • 2 cups cooked quinoa
  • 1/4 cup extra virgin olive oil
  • 2 cups broccoli diced small
  • 8 cups low sodium chicken broth (or 4 cups of broth and 4 cups of water)
  • 4 eggs
  • Juice of 3-4 lemons
  • Cooked shredded chicken or shrimp add as much or as little as you like (optional)
  • Salt and freshly ground pepper to taste
Servings: people
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.

Reader Interactions

Comments

  1. Pam harding says

    January 14, 2018 at 6:19 pm

    I made a pot of this with rice and wanted some sweet note so I added some crisp corn.

    Reply »
    • Robyn Doyon-Aitken says

      January 15, 2018 at 9:09 am

      Love the crisp corn idea; thanks!

      Reply »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

facebook

Recent Comments

  • Robyn Doyon-Aitken on Freezer-to-Oven Whole Turkey
  • Robyn Doyon-Aitken on Jacques Pepin’s Store-Bought Pizza Dough Apple Galette
  • Robyn Doyon-Aitken on Pimm’s Cup
  • Debbie on Pimm’s Cup
  • Dee on The Fluffiest Scrambled Eggs. Ever.

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2023 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use