- 1 organic rotisserie chicken
- 1 32oz carton free range organic chicken broth 1 1/2 cups
- juice of two lemons
- 1 carrot, finely sliced
- 1 cup quinoa
- 1 T ghee (or butter or extra virgin olive oil)
- pinch sea salt
- pinch Vulcan’s Fire Salt (cayenne sea salt is a good alternative)
- 1/4 cup finely grated romano cheese
It's flu/cold season and I just got a solid raging cold like everyone else. My acupuncturist has me on more herbs than I can name (or pronounce) and I'm resting and drinking water like it’s my job. As I packed up my arsenal of herbs, I asked if there were any last thoughts on healing up and she said, “Yes. Chicken soup. Works like a charm.” I smiled thinking of my childhood memories of mom taking care of me when I was sick and went straight to the grocery store. My favorite chicken soup recipe comes from my beautiful client, Giada de Laurentiis. She makes an amazing Lemon Chicken Soup with Spaghetti but I decided to take my own spin. I’ve added habenero salt for kick (and my metabolism) along with quinoa for protein in place of pasta. Make a big batch if your under the weather of just want to feel cozy.
Lemony Chicken Quinoa Soup
Place full carton of chicken broth carrots in a pot and bring to medium/high heat while you prepare the chicken. Peel bite size pieces of the chicken and throw into broth (make sure to save some bits for your dog or cat if you have one!) along with the carrots. Add Vulcan Fire Salt (or cayenne). Let simmer while you make your quinoa.
Soak one cup of quinoa in water for 5 minutes and drain well. Place quinoa, 1 1/2 cups broth, ghee salt into the pot. Bring to a boil and stir. Reduce to low heat, cover and cook for 15 minutes or until fluffy.
Place one scoop of quinoa into the bottom of your bowl followed by the soup. If you want to have cheese, add the romano to the soup and stir well before serving.
*note* do NOT add all quinoa to the soup. Keep the quinoa separate until you are ready to eat it with the soup or the acid from the lemon will make is soggy.