Lemon Chicken Soup

Name: Lemon Chicken Soup
Yield: Serves 4
Ingredients: a good handful of chopped parsley, finely chopped; 30 ml/2 tbsp olive oil; 2 carrots, peeled and finely diced; 115 g/4 oz/1½ cups chopped mushrooms; juice, and grated rind, of 1 lemon; salt and ground black pepper; crusty bread, to serve; 1 medium onion, finely chopped; 150 g/5 oz/scant 1 cup black quinoa; 2 skinned chicken breast fillets, about 250 g/9 oz total weight, sliced in 1 cm/½ in strips; 1 preserved lemon, finely chopped; 1 litre/1¾ pints/4 cups chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This fresh-tasting, nutritious soup will warm your core and tantalize your tastebuds on a chilly day. The combination of fresh and preserved lemons, often used in Moroccan cuisine, makes for a sharp, zesty stock that stimulates the senses. Black quinoa complements the vibrant colours of carrot and parsley, but pearl quinoa would work well too.

Ingredients

Preserve
Starter
Salad
Gluten-free

Ingredients

Method