it's fall and, to me, that means comfort food. today's comfort food came in the form of soup. i am trying to incorporate quinoa into as much as possible--i love that it feels like i am eating a carb but am getting loads of added protein in my diet. this soup turned out stew-like and amazing. it makes for wonderful left-overs and freezes really well too. enjoy!
lemon chicken quinoa soup
4 chicken breasts (or 2 rotisserie chickens)
2 cups lemon juice (usually 6-8 lemons)
3 tablespoons lemon herb seasoning (the trade winds brand from smart & final is amazing)
3 qt chicken broth
3 eggs (beaten)
3 cups of cooked quinoa (i used the tri-color quinoa)
boil the chicken in 2 quarts of water for approximately 15 minutes.
shred the chicken with a fork into bite sized strips.
(or you can buy 2 rotisserie chickens and simply remove the meat and cut into bite sized strips)
add chicken to a large pot (either the shredded chicken you cooked or the rotisserie you didn't).
add lemon juice, chicken broth and lemon herb seasoning. bring to a boil.
take some of the hot broth from the pot and SLOWLY add to the beaten eggs, stirring constantly. (this brings the eggs closer to the temp of the soup).
add the eggs VERY SLOWLY to the hot soup mixture, stirring constantly so that the eggs don't clump.
add the cooked rice and return the soup to a boil.
serve and enjoy!