adapted from

Serves 4 (serving size: about 1 and 1/4 cups


Quinoa cooks right in the soup without soaking up too much liquid. If you'd like to change to a heartier grain like farro or barley, cook it separately, and stir in during the last 5 minutes of simmering to reheat. Use any combination of delicate green vegetables, such as snow peas, spinach, frozen green peas, or edamame. Stir in a couple of teaspoons of fresh lemon juice for an extra dose of brightness just before serving.


    1 tablespoon olive oil

    1/2 cup chopped yellow onion

    1/2 teaspoon kosher salt

    1/2 teaspoon black pepper

    4 garlic cloves, sliced

    5 cups unsalted chicken stock (such as Swanson)

    1 cup (1/2-in.) diced red potatoes (about 2 medium)

    1/4 cup uncooked quinoa

    4 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)

    1 cup diagonally cut sugar snap peas

    1/2 cup chopped tomato

    3 tablespoons chopped fresh dill

    1 teaspoon grated lemon rind


Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind.


Nutrition Information

Calories 238    Fat 5.1 g    Protein 18     Carb 31 g    Fiber 4 g    Cholesterol 24 mg

Iron 2 mg    Sodium 514 mg    Calcium 49 mg    Sugars 6 g