Lemon Chicken Quinoa Soup with Spinach




  1. In 6 qt Dutch Oven add 2 Tbs EVOO and heat over med/high heat
  2. When oil is shimmering add Chicken and cook 5-7 minutes or until cooked all the way through
  3. Remove Chicken and set aside
  4. Add 2 Tbs EVOO to Dutch Oven
  5. Add Carrots, Onion, Garlic, and Thyme
  6. Sauté 3-4 minutes until slightly softened
  7. Add Chicken Broth, Quinoa, Bay Leaves, Salt, and Pepper
  8. Bring to a simmer and cover most of the way with a lid
  9. Simmer 10-12 minutes stirring occasionally
  10. Remove Bay Leaves and discard
  11. Add Chicken and Spinach
  12. Cook with the lid partially on 5-7 minutes stirring occasionally
  13. Add Lemon Juice, stir in and serve
  14. Enjoy!