Lemon chicken soup with quinoa and kale

Prep: 20 minutes Cook: 30 minutes Makes: 6 servings

For a speedy version, substitute 2 to 3 cups cubed or shredded fully cooked chicken for the raw chicken in step 1.

6 cups chicken broth, homemade or canned 1 1⁄2 pounds boneless, skinless chicken breast halves or chicken tenders 2 tablespoons olive oil 3 ribs celery, diced (generous 1 cup) 2 orange or yellow carrots, ends trimmed, peeled, diced (1 cup) 1 large onion, chopped (about 2 cups) 1⁄2 cup white quinoa, rinsed 3 large eggs 1⁄2 cup freshly squeezed lemon juice, about 3 lemons 1⁄4 teaspoon white pepper 2 cups baby kale or baby spinach leaves Salt to taste 1 Heat chicken broth to a simmer in a large shallow saucepan over medium heat. Add chicken. Simmer, covered, over low heat, turning once, until chicken is almost opaque throughout, about 5 minutes. Let stand off the heat in the broth, 5 minutes. Transfer chicken to a plate to cool; reserve broth. When chicken has cooled, cut into bite-size pieces. 2 Heat oil in a large (3-quart) saucepan over medium heat. Add celery, carrot and onion; cook until translucent, about 10 minutes. Stir in the reserved broth and the quinoa. Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, until quinoa is cooked through, about 20 minutes. 3 Meanwhile, whisk eggs with lemon juice and pepper in a medium bowl. 4 Stir diced chicken and kale into the soup. While whisking, ladle about 2 cups of hot broth into the egg mixture to warm it. Then, pour the egg mixture back into the soup pot and whisk to blend and heat through, about 2 minutes. Season to taste with salt, usually about 1 teaspoon (depending on saltiness of broth). Serve hot. Nutrition information per serving: 308 calories, 11 g fat, 2 g saturated fat, 156 mg cholesterol, 21 g carbohydrates, 4 g sugar, 31 g protein, 393 mg sodium, 3 g fiber