1 lb chicken breast
1 cup quinoa
4 cups chicken or vegetable broth
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
Juice of 1 lemon
Salt and pepper to taste
In a large pot, add a splash of olive oil over medium heat. Season the chicken with salt and pepper, then cook for about 6-7 minutes on each side, until fully cooked. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Stir in the quinoa, then add the chicken or vegetable broth. Bring to a boil.
Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the quinoa is fully cooked and the grains have expanded.
While the soup is simmering, shred the cooked chicken into bite-sized pieces.
Once the quinoa is done, stir in the shredded chicken and lemon juice, adjusting seasoning to taste.
Let it cook together for another 5 minutes, allowing the flavors to meld. Serve hot, garnished with fresh herbs if desired.