It has been raining here for the past two days. Paula spent the afternoon in meetings at work. She was not going to come home until around 7 PM tonight. In order to make it easy to have dinner, I made this easy soup (called Lemon and Dill Quinoa Chicken Soup in Cooking Light) in the afternoon while she was at her meetings. When I finally brought her home, we just needed to heat up the soup for a few minutes in order to enjoy it. It was pretty easy to make. One of the ingredients, the quinoa, even cook right in the soup and that adds to the simplicity. I would recommend this delicious soup for a family dinner. The soup could probably serve 4. We had a some soup leftover and Paula ate that when I was out of town on Wednesday. It was easy to make and quite tasty!
Here is what you will need to try it at your house:
- 1 tablespoon of olive oil
- 1/2 cup of chopped yellow onion
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 4 garlic cloves, sliced
- 5 cups of chicken stock
- 1 cup (1/2-inch) of diced red potatoes
- 1/4 cup of uncooked quinoa
- 4 ounces (or about 2 cups) of rotisserie chicken breast, shredded
- 1 cup of diagonally cut sugar snap peas
- 1/2 cup of chopped plum or Roma tomato
- 3 tablespoons of chopped fresh dill
- 1 teaspoon of grated lemon rind
Heat a medium stockpot over medium heat. Add the olive oil to the saucepan and swirl to coat. Add the onion, salt, pepper, and garlic to the pan and sauté 5 minutes or until onion is tender. Add the stock, potatoes, and quinoa. Bring to a simmer and cook for 20 minutes or until the potatoes are tender and the quinoa is done. Stir in the chicken and sugar snap peas. Cook for an additional 5 minutes. Stir in the tomato, dill, and lemon rind before you serve.