Lemon Chicken Soup from The Quinoa Cookbook by Penny Doyle

Name: Lemon Chicken Soup from The Quinoa Cookbook by Penny Doyle
Ingredients: salt and ground black pepper; 115 g/4 oz/1½ cups chopped mushrooms; 1 preserved lemon, finely chopped; 30 ml/2 tbsp olive oil; 2 carrots, peeled and finely diced; 1 medium onion, finely chopped; 2 skinned chicken breast fillets, about 250 g/9 oz total weight, sliced in 1 cm/½ in strips; a good handful of chopped parsley, finely chopped; 1 litre/1¾ pints/4 cups chicken stock; juice, and grated rind, of 1 lemon; crusty bread, to serve; 150 g/5 oz/scant 1 cup black quinoa

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This fresh-tasting, nutritious soup will warm your core and tantalize your tastebuds on a chilly day. The combination of fresh and preserved lemons, often used in Moroccan cuisine, makes for a shar...

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Ingredients

salt and ground black pepper
115 g/4 oz/1½ cups chopped mushrooms
1 preserved lemon, finely chopped
30 ml/2 tbsp olive oil
2 carrots, peeled and finely diced
1 medium onion, finely chopped
2 skinned chicken breast fillets, about 250 g/9 oz total weight, sliced in 1 cm/½ in strips
a good handful of chopped parsley, finely chopped
1 litre/1¾ pints/4 cups chicken stock
juice, and grated rind, of 1 lemon
crusty bread, to serve
150 g/5 oz/scant 1 cup black quinoa