If you’re on the hunt for a hearty yet healthy bowl that bursts with flavor and nutrition, the Chicken Quinoa Soup With Vegetables Recipe is exactly what you need in your life. This comforting soup is a blend of tender chicken, wholesome quinoa, and vibrant vegetables simmered to perfection, creating a protein-packed bowl that’s both soothing and satisfying. It’s simple to prepare, packed with nourishing ingredients, and just the right meal to cozy up with any day of the week.
Ingredients You’ll Need
The secret to the incredible taste and texture of this soup lies in its straightforward, fresh ingredients. Each one plays a vital role in building layers of flavor, color, and nutrition, making the chicken quinoa soup a standout dish.
- 1 tablespoon olive oil: Adds richness and helps soften the vegetables for a flavorful base.
- 1 medium onion, diced: Brings sweetness and aromatic depth to the soup.
- 2 carrots, peeled and sliced: Provide a lovely, natural sweetness and bright color.
- 2 celery stalks, sliced: Offer a subtle crunch and earthy undertone.
- 3 cloves garlic, minced: Infuses the broth with a punch of savory warmth.
- 1 pound boneless skinless chicken breast, cut into bite-size pieces: The lean protein centerpiece of the dish.
- 1 teaspoon dried thyme: Adds an herbaceous, slightly minty undertone.
- 1/2 teaspoon dried oregano: Complements the thyme with a mild, savory flavor.
- Salt and black pepper, to taste: Essential for seasoning and bringing all the flavors together.
- 6 cups chicken broth: Creates the comforting soup base and hydrates the quinoa.
- 1 cup quinoa, rinsed: A gluten-free grain that thickens the soup and boosts protein and fiber.
- 1 cup zucchini, diced: Adds a light crunch and freshness.
- 1 cup spinach or kale, chopped: Delivers a nutrient-dense boost and vibrant green color.
- 1 tablespoon lemon juice: Adds brightness and a touch of acidity that lifts all the flavors.
How to Make Chicken Quinoa Soup With Vegetables Recipe
Step 1: Sauté the Aromatics and Vegetables
Heat the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Cook them for about 5 to 6 minutes until they soften and start releasing their natural sweetness. Then, add the minced garlic and stir for 30 seconds until fragrant—this quick step fills your kitchen with an irresistible aroma and kicks off the flavor foundation.
Step 2: Brown the Chicken and Add Herbs
Next, add the bite-sized chicken pieces to the pot along with dried thyme, oregano, salt, and black pepper. Cook everything for 3 to 4 minutes, allowing the chicken to lightly brown. This step locks in the chicken’s juiciness and infuses the soup with those wonderful herbaceous notes.
Step 3: Pour Broth and Simmer with Quinoa
Pour in the chicken broth and crank up the heat to bring it to a boil. Once bubbling, stir in your rinsed quinoa. Reduce the heat to medium-low and let it simmer gently for 18 to 20 minutes. This is when the quinoa softens and plumps up, while the chicken cooks thoroughly, blending all those delicious flavors together.
Step 4: Add the Final Vegetables and Lemon
After the quinoa is tender, stir in the diced zucchini. Let it cook for another 3 to 4 minutes to just soften without losing its fresh texture. Finally, toss in the chopped spinach or kale along with the lemon juice, cooking for 1 to 2 minutes until the greens wilt. Give it a taste and adjust salt and pepper if needed—now your chicken quinoa soup with vegetables is ready to warm your soul.
How to Serve Chicken Quinoa Soup With Vegetables Recipe
Garnishes
Adding garnishes can elevate your serving experience. A sprinkle of freshly chopped parsley or a few basil leaves can add fresh herbaceous brightness. For a little crunch, consider topping with toasted pumpkin seeds or a grating of Parmesan cheese. These simple touches make every spoonful feel extra special.
Side Dishes
This soup is quite wholesome on its own, but pairing it with crusty whole grain bread or warm garlic naan can be comforting and perfect for dipping. A light side salad with a lemon vinaigrette works beautifully to complement the flavors without overpowering the delicate broth.
Creative Ways to Present
If you’re hosting, serve this soup in colorful bowls to highlight its vibrant vegetables. Layering a dollop of Greek yogurt on top can add a creamy tang. For a fun twist, serve the soup alongside small appetizer skewers of roasted vegetables or grilled chicken bites for an interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Chicken quinoa soup with vegetables tastes just as good the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will have had time to mingle even more, making it a perfect make-ahead meal for busy days.
Freezing
This soup freezes beautifully, making it ideal for meal prep. Portion it into freezer-safe containers once cooled and freeze for up to 3 months. When you want a quick, warming meal, just thaw it overnight in the fridge or reheat directly from frozen on the stovetop.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally. If it thickens too much, simply add a splash of water or broth to reach your desired consistency. Avoid microwaving for best flavor and texture, but it’s a handy option if you’re short on time.
FAQs
Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Add shredded rotisserie chicken during the last 10 minutes of simmering to heat through without overcooking. This keeps the chicken tender and saves time.
Is quinoa necessary or can I substitute with another grain?
Quinoa is a key ingredient here because of its protein content and texture, but you can substitute it with rice, barley, or couscous if you prefer. Just keep in mind the cooking times and liquid amounts will vary accordingly.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. For protein, consider adding beans or tofu cubes along with the quinoa to keep it filling and nutritious.
How can I boost the flavor if I find the soup too mild?
If your soup needs a flavor kick, try adding a dash of smoked paprika or a splash of soy sauce. A little freshly grated ginger or a pinch of red pepper flakes can also add warmth and complexity.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken and sauté the veggies first, then combine all ingredients (except zucchini, greens, and lemon juice) in the slow cooker. Cook on low for 4-6 hours. Add the zucchini, greens, and lemon juice in the last 15 minutes to keep them fresh and vibrant.
Final Thoughts
There’s something truly comforting about a warm bowl of homemade soup, especially when it’s as nourishing and delicious as this Chicken Quinoa Soup With Vegetables Recipe. It’s a dish that feels like a big hug from the inside, filled with wholesome ingredients that fuel your body and soothe your soul. Give it a try the next time you want a meal that’s easy, satisfying, and full of love—you won’t be disappointed!
Print
Chicken Quinoa Soup With Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and nutritious Chicken Quinoa Soup with Vegetables, perfect for a healthy meal. This comforting American-style soup combines tender chicken breast, protein-rich quinoa, and fresh vegetables cooked together in a flavorful broth, making it both satisfying and wholesome.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Protein and Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Liquids and Grains
- 6 cups chicken broth
- 1 cup quinoa, rinsed
Vegetables and Finishing Touches
- 1 cup zucchini, diced
- 1 cup spinach or kale, chopped
- 1 tablespoon lemon juice
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened and fragrant. Stir in the garlic and cook for an additional 30 seconds to release its aroma.
- Brown the Chicken: Add the chicken pieces to the pot along with dried thyme, dried oregano, salt, and black pepper. Cook for 3 to 4 minutes until the chicken is lightly browned on all sides.
- Add Broth and Quinoa: Pour in the chicken broth and bring the mixture to a boil. Stir in the rinsed quinoa, then reduce the heat to medium-low and let it simmer gently for 18 to 20 minutes until the quinoa is tender and the chicken is thoroughly cooked.
- Cook the Vegetables: Add the diced zucchini to the pot and cook for 3 to 4 minutes until just tender.
- Finish with Greens and Lemon: Stir in the chopped spinach or kale, then add the lemon juice. Cook for another 1 to 2 minutes until the greens have wilted. Taste and adjust the seasoning as needed before serving warm.
Notes
- This soup is excellent for meal prep and freezes well for easy future meals.
- You can substitute rotisserie chicken, adding it during the last 10 minutes of cooking for convenience.
- Fresh herbs such as thyme or oregano can be used instead of dried for added flavor freshness.
