Ingredients
2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
2 parsley sprigs, plus more leaves, chopped, for serving
2 thyme sprigs
1/2 sweet onion, such as Vidalia, chopped (1 1/2 cups)
3 carrots, peeled and cut into thin rounds (1 1/2 cups)
2 celery stalks, thinly sliced (1 1/4 cups)
1 package (8.8 ounces) ready-to-eat quinoa (1 1/4 cups)
1/2 lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice
Extra-virgin olive oil, for drizzling
Preparation
Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.
