Poached Chicken Soup with Dill and Quinoa
  • 6cups low-sodium chicken or vegetable brothgluten and dairy free if desired
  • 1 bone-inskinless organic chicken breast
  • 6 radisheshalved
  • 2 carrotscut into thin rounds
  • 1 leekwell washed and thinly sliced
  • 2 garlic clovessmashed
  • 1/2cup uncooked quinoa
  • 1cup sugar snap peashalved
  • 1 Tbsp chopped fresh dillplus more for garnish
  • 1 Tbsp lemon juice
  • 2 Tbsp flaxseed oil
  1. Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes, until chicken and quinoa are cooked through. Remove chicken from pot and shred; discard bone and divide meat among 4 serving bowls.
  2. Stir remaining ingredients into pot and cook for about 3 minutes. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill. Serve warm.
Recipe Notes
Nutrition Facts
Poached Chicken Soup with Dill and Quinoa
Amount Per Serving
Calories 198 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Sodium 118mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.