Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Quinoa Soup With Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 83 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Cook the Vegetables: Add the diced zucchini to the pot and cook for 3 to 4 minutes until just tender.
  5. 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.

Find it online: https://slsrecipes.com/chicken-quinoa-soup-with-vegetables-recipe/