Nourishing Lemon Chicken Soup with Quinoa

Verve-compliantAKA wheat-free, dairy-free, sugar-free, gluten-free!  Deliciously hearty and crazy simple to cook.  Just how we like it.  

Ingredients (serves 3 – just double quantities for bigger servings)

  • 2x chicken breast fillets (organic, of course) *for vegan option, use pumpkin & sweet potato
  • 1 lemon, quartered into wedges
  • 1 leek, chopped finely (onion can be used instead)
  • ½ chilli, chopped finely
  • 2 cups spinach, rinsed and torn
  • 1 cup quinoa
  • 1 litre stock (preferably homemade)


  1. Dice chicken breast.
  2. On medium-heat, fill a saucepan with stock.  Once boiling, add chicken pieces.  Allow to sit and cook, covered, for 5 minutes.
  3. Once chicken starts to whiten, add all other ingredients.
  4. Cover and let cook on medium to low-heat for 20 minutes, or until quinoa swells and softens.
  5. Serve with fresh chopped spring onion and parsley in a big ol’ soup mug.
RecipesEmily Banks