Lemon chicken and cabbage soup over quinoa

Ingredients List

  • 8 cups chicken stock (or broth)
  • 1 onion (large, sliced in rings)
  • 4 cups savoy cabbage (chopped)
  • 2 cups chicken (chopped)
  • 4 tablespoons parsley
  • 2 lemon slices
  • 1 pinch cayenne
  • salt
  • freshly ground pepper
  • 1 cup quinoa (prepared according to package directions)


  1. Bring stock or broth to boil.
  2. Add sliced onion rings and chopped cabbage.
  3. Reduce heat, simmer for about 10 minutes.
  4. While the cabbage and onions are cooking, start cooking your quinoa according to package directions. It should take you about 15 minutes.
  5. Add the chicken, parsley, and a pinch of cayenne to the stock at the 10 minute mark and then continue to simmer for about 5 more minutes.
  6. Remove from heat.
  7. Add salt and pepper to taste, and lemon slices.
  8. Spoon quinoa into bowls, and ladle soup over the top.

Notes & thoughts

Swapped Savoy Cabbage for pointed spring cabbage, used 4 slices of lemon at the end, and a full bunch of parsley, quinoa didn't have any salt, I thought it was bland but it really took the full flavour of the soup, I felt like it was missing something, but it wasn't! Also used smoked paprika instead of cayenne.