Lemony Dill Chicken Soup

Some of my favorite spring ingredients come together in this delicious fresh and easy chicken soup.

Lemony Dill Chicken Soup

(modification of original recipe from Cooking Light)

Serves 4

  • 2 teaspoons extra-virgin olive oil
  • ½ cup onion, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves, sliced
  • 5 cups reduced sodium chicken broth
  • ¼ cup uncooked quinoa
  • 1 pound skinless boneless roasted rotisserie chicken breast, shredded
  • 1 cup sugar snap peas, cut diagonally 1 inch
  • 1 cup asparagus, cut diagonally 1 inch
  • 1 cup fresh tomato, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon grated lemon rind (zest)

Heat a large sauce pan or Dutch oven over medium heat.  Add oil to pan, coating bottom.  Add onion, salt, pepper and garlic to pan; sauté for 5 minutes or until onion is tender.  Add broth and quinoa; bring to a boil.  Reduce heat to simmer; cook 20 minutes.  Stir in chicken, snap peas, asparagus and tomato; cook 5 minutes.  Stir in dill and lemon zest.  Serve warm.

Nutritional Info/Serving:  Calories 244, Fat 5g, Protein 29g, Carbs 16g
21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 0.5 Yellow, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes, Soups and Chili Tagged with: , , , , ,