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Low FODMAP Lemon Chicken Soup with Quinoa
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Low FODMAP Lemon Chicken Quinoa Soup

Course Main Course, Soup
Keyword carrots, chicken, gluten-free, lemon, low-fodmap, quinoa, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 tablespoon FODY Garlic Infused Oil
  • 1/3 cup quinoa, rinsed
  • 2 large carrots, peeled and thinly sliced
  • 1 rib celery, thinly sliced
  • 5 cups water
  • 1 tablespoon FODY Chicken Soup Base (see note)
  • 3 tablespoons lemon juice (juice of about 1 lemon)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups chopped cooked chicken
  • 2 cups chopped fresh baby spinach
  • 1/4 cup sliced scallions, green parts only
  • Salt to taste (I use 1/4 teaspoon)

Instructions

  • In a large pot over medium heat sauté the quinoa in the oil for about 6 to 7 minutes, until quinoa is lightly toasted. Add carrots, celery, and water and bring to a boil. Reduce heat and add chicken soup base, lemon juice, cumin, and pepper. Simmer uncovered until quinoa is tender, 15 to 20 minutes.
  • Add chicken, spinach, and scallions and cook until chicken is heated through and spinach is wilted. Season to taste with salt. Serve.

Notes

The water and FODY Chicken Soup Base can be replaced with 5 cups of my homemade Low FODMAP Chicken Stock or Broth.