Lemon Chicken Quinoa Soup

This Lemon Chicken Quinoa Soup is light, bright, and deliciously satisfying.   Loaded with both flavor and nutrition, you can’t go wrong with this one!  Our children rarely all like the same meal, but they all give this one an enthusiastic thumbs-up!  Start with an organic, pasture-raised chicken and home-made stock.  You will be setting yourself up for an incredibly wholesome meal, minus the bad stuff that usually comes with chicken soups. Who really needs MSG in their soup anyway? The tumeric is what gives this dish it’s beautiful yellow color. The addition of quinoa gives a hearty and nutritional bonus.   This is truly a delicious, satisfying meal!


1 whole organic chicken

2 organic onions, diced

2 organic celery stalks, diced

10 ounce bad of organic shredded carrots

5 organic potatoes, scrubbed and diced

1 cup organic quinoa, rinsed

2 quarts homemade chicken stock (or store-bought organic)

1 TBSP Tumeric

3 TBSP Sugar in the Raw

2 – 3 TBSP Real or Himalayan Salt (to taste)

Juice of three organic lemons


Place chicken, onions, celery, and carrots in a stock pan.  Pour stock over all and add filtered water to cover ingredients.

Bring to a boil. Skim any scum off the top of the water.

Turn the heat down to very low and simmer for 1 1/2 hours.

Remove chicken and set aside.

Allow chicken to cool for ten minutes.


Add potatoes, quinoa, tumeric, salt, and sugar to pot. Cook gently for 15 minutes.

While potatoes and quinoa are cooking, remove chicken meat from the bones and add to the pot.

When potatoes and quinoa are tender, add the lemon juice and stir.



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