Ingredients
2 Boneless Skinless Chicken Breasts
1 Lemon
4 Tbsp Olive Oil
4 Stalks of Celery
2 Large Carrots
½ Yellow Onion
3 Cloves of Garlic
1 Bunch Parsley
½ Cup Quinoa (uncooked)
1 Tsp Garlic Powder
1 Tsp Sage
1 Tsp Salt
1 Tsp Lemon Pepper (or just pepper if you don’t have any)
2 Chicken Stock Tabs and 6 cups of water (OR appx 2 Lt of boxed chicken broth)
Instructions
Total Cook & Prep Time: 1 - 1.5 Hours
Makes Appx: 6-8 Servings
Preheat the oven to 350 degrees F.
Take out a baking dish and add 2 tbsp of olive oil, lay down two chicken breasts and top with 1 tsp of garlic powder and 1 tsp of sage. Cut half of the lemon into slices and lay on top of the chicken. Place the baking dish into the oven for 30 minutes or until chicken is cooked all the way through (internal temperature of 165 degrees F).
Place a large soup pot on low medium heat and add 2 tbsp of olive oil, allow it to heat while you chop your vegetables.
Start by mincing the garlic cloves and add immediately to the simmering oil. Allow the garlic to simmer for 2-4 minutes or until fragrant.
While garlic is simmering, chop your celery, carrots, and onion.
Add chopped vegetables to the oil and garlic, stir, and allow the vegetables to simmer for another 5 minutes.
Next add chicken stock tabs and 6 cups of water to the simmering vegetables. Cover the soup pot and allow the mixture to simmer until the chicken is cooked and out of the oven (approximately 15-20 minutes).
Once the chicken is cooked, set the lemon slices aside from the baking dish, chop the chicken breast into chunks and add them to the soup pot.
Ensure the soup is at a low boil after adding the chicken, and then add ½ cup uncooked quinoa.
Next add the lemon slices from the chicken baking dish, zest the half of the lemon skin into the pot and squeeze the juice into the pot. Add 1 tsp of salt and 1 tsp of lemon pepper.
Cover the soup pot and allow the whole soup to cook on a low simmer for an additional 15-20 minutes or until quinoa is cooked.
Remove the soup from the heat and allow it to cool before consuming. Top with fresh parsley and fresh ground pepper.
