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Feel-Good Lemony Quinoa Soup With Bone Broth

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Sienna is a Certified Holistic Wellness & Nutrition Coach specializing in Autoimmune Health.

This lemony quinoa soup made me feel so much better!

This lemony quinoa soup made me feel so much better!

Feel-Good Lemony Quinoa Soup

I came up with this delicious and healing soup last year when I was extremely sick with the flu. I knew I wanted something warm and comforting, but I also knew I wanted it to have a few healing ingredients, including ginger root, lemon, and bone broth.

Ginger root is one of my favorite natural remedies for nausea. It quickly works to relieve tummy troubles after consuming, plus it adds a wonderful flavor to this soup. It's also known as a powerful herb to combat cold and flu symptoms. Ginger root is rich in antioxidants and anti-inflammatory properties.

Lemon is full of vitamin C, which is universally known to help strengthen our body's immune system.

Deliciously healing bone broth helps to soothe your gut and digestive tract. Like vitamin C, it helps to give your immune system a boost. All of these ingredients work together to help shorten the length of your sickness.

Seriously, after enjoying a couple of bowls and a much-needed nap, I woke up feeling so much better. I even had enough left over for another meal, although I would suggest doubling the recipe, especially if you aren't feeling well, so you have more on hand to quickly heat up.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound chicken breast, diced
  • 1 garlic clove, minced
  • 4 thin slices ginger root
  • 1 lemon wedge
  • Handful carrots, shredded
  • 2 cups water
  • 1/4 cup quinoa
  • 2 cups organic bone broth
  • 1 teaspoon soy sauce

Instructions

  1. Add the olive oil to a saucepan, and add the minced garlic when hot. Cook garlic until lightly browned, approximately 2 to 4 minutes, then remove from pan.
  2. Add the chicken, and cook about 10 to 15 minutes. Once fully cooked, add the bone broth, water, ginger, and soy sauce.
  3. Rinse the quinoa, and then add to the soup. Toss in the shredded carrots, and let everything simmer for 20 to 30 minutes. I sometimes toss in the whole lemon wedge before serving, but you could also just squeeze the lemon juice into the pot.

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2021 Sienna