INGREDIENTS
2 cups
cooked chicken, cubed or shredded
2 cups
carrot, chopped
1 cup
onion, chopped
1 cup
celery, chopped
6 cups
low-sodium chicken stock
1 cup
milk
1/2 cup
flour or cornstarch
1/2 cup
quinoa, uncooked
1/4 cup
freshly squeezed lemon juice
2 tbsp
extra-virgin olive oil
3 cloves
garlic, minced
2
bay leaves
2 tsp
lemon zest, plus fresh lemon, sliced, garnish
1 tsp
tarragon
1 tsp
chives
1/2 tsp
red pepper flakes, optional
kosher salt and freshly ground pepper,