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Chicken, Ginger, Lemon and Quinoa Soup

Servings 3


  • 1 tablespoon olive oil
  • 1 leek pale end peeled and sliced thinly into half moons
  • 1 tablespoon ginger finely diced
  • 1 free-range chicken breast cut into half lengthways & thinly sliced widthways
  • 2 cups chicken stock
  • 1 cup water
  • 2 lemons juiced and zested
  • ½ cup quinoa cooked see the best way to cook quinoa


  • Heat the olive oil in a pot or saucepan over a medium heat. Add the leek and ginger and cook whilst stirring until soft. Add the chicken and continue to cook for about a minute whilst continuing to stir.
  • Add the chicken stock and water. Increase the heat to high and bring to the boil uncovered. Stir in the lemon juice, zest and cooked quinoa. Reduce to a simmer for a couple of minutes before removing from the heat. Ladle into bowls to serve.

I found that this soup tastes great without any seasoning, but feel free to add some if required.