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Lemon Chicken & Quinoa Soup

Servings 6


  • 1 onion (diced)
  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 1 garlic clove (pressed or minced)
  • 1 tsp dried thyme
  • 1 tsp salt (1/2 tsp if using regular chicken broth)
  • 1/4 tsp pepper
  • 1/2 cup quinoa
  • 32 oz chicken bone broth (can also use regular chicken broth)
  • 1 - 1 1/4 lb chicken breasts (boneless and skinless)
  • juice of 2 lemons
  • 3 cups fresh spinach
  • Parmesan cheese


  • Add all ingredients (except lemon juice, spinach and Parmesan cheese) to pressure cooker.
  • Set to High Pressure. Cook for 15 minutes. Quick release.
  • Shred chicken & add back to the soup. Add lemon juice and spinach.
  • Top with Parmesan cheese before eating.
  • Note: if you don't have a pressure cooker, you can use a slow cooker instead. Cook for 3 - 4 hours on high or until chicken is at least 165 degrees.


Athletes: Each serving packs 20 grams of protein, complex carbohydrates and all the veggies. If you are training currently, add more carbohydrates on the side. Think 2 slices bread Or, 2 pieces of fruit.
Healthy Eating: If you're looking for a filling, high protein meal that packs some complex carbohydrates and veggies this soup is for you.
Kids: If your kids are hesitant to try this new soup, serve with a grilled cheese and encourage them to dip in the soup. Baby steps to trying new food!
Other Info:
  • This is great for meal prep. It keeps well in small containers in the refrigerator for 4 - 5 days.
  • You can use any color quinoa - red might look preeeeeetty.
  • You can use boneless, skinless chicken breast or chicken tenders. They both work great.
  • You could also add canned, drained beans or chickpeas when you add the spinach and lemon juice. This adds more complex carbohydrates, fiber, and protein.