Lemon Chicken Soup


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

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.


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


  1. Heat the oil in a deep pan, add the onion and soften for 2-3 minutes, stirring all the time.
  2. Turn up the heat, add the mushrooms and fry for another 2-3 minutes, until the liquid is released, then evaporates.
  3. Add the diced carrots, quinoa and stock to the pan and bring to the boil.
  4. Add the chicken strips, lemon juice and rind and preserved lemon to the pan. Bring back to the boil, then cover, reduce the heat and simmer for around 12-14 minutes, until the quinoa is cooked but still al dente.
  5. Remove from the heat, stir in the chopped parsley, and season to taste with salt and pepper.
  6. Pour the soup into warmed bowls, and serve with bread.


Substitute the chicken with a can of borlotti beans for a vegetarian alternative, or stir in some tofu cubes just before serving.

Nutritional Information: Gluten free with GF stock Energy 313kcal/1307kJ; Protein 26g; Carbohydrate 27g, of which sugars 5g; Fat 11g, of which saturates 2g; Cholesterol 58mg; Calcium 79mg; Fibre 4g; Sodium 56mg.