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Poached Chicken Soup with Dill and Quinoa
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Poached Chicken Soup with Dill and Quinoa

Servings 4
Calories 198kcal

Ingredients

  • 6 cups low-sodium chicken or vegetable broth gluten and dairy free if desired
  • 1 bone-in skinless organic chicken breast
  • 6 radishes halved
  • 2 carrots cut into thin rounds
  • 1 leek well washed and thinly sliced
  • 2 garlic cloves smashed
  • 1/2 cup uncooked quinoa
  • 1 cup sugar snap peas halved
  • 1 Tbsp chopped fresh dill plus more for garnish
  • 1 Tbsp lemon juice
  • 2 Tbsp flaxseed oil

Instructions

  • Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes, until chicken and quinoa are cooked through. Remove chicken from pot and shred; discard bone and divide meat among 4 serving bowls.
  • Stir remaining ingredients into pot and cook for about 3 minutes. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill. Serve warm.

Notes

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Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 118mg | Fiber: 2g | Sugar: 2g