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Nourishing Chicken Quinoa Soup with Vegetables Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This Nourishing Chicken Quinoa Soup with Vegetables is a wholesome and hearty recipe perfect for a comforting meal. Packed with lean chicken breast, nutrient-rich quinoa, and colorful vegetables like carrots, celery, and kale, it offers a balanced blend of flavors and textures. The soup is gently simmered to develop deep flavors with garlic, thyme, and a touch of tomato, making it a delightful and healthy option for any day.

Ingredients

Main Ingredients

  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 Tbsp dried thyme
  • 1.5 cups chopped carrots (about 2 large carrots)
  • 1.5 cups chopped celery (about 2 large stalks)
  • 1 pound chicken breast (uncooked, about 2 breasts)
  • 1 can diced tomatoes with juice (14.5 ounce or 398 ml can)
  • 2 Tbsp tomato paste
  • 1 tsp red wine vinegar
  • 1/3 cup uncooked quinoa
  • 5 cups chicken broth
  • 3 packed cups kale, torn into small pieces (lacinato or curly work!)
  • Salt and pepper, to taste

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously until fragrant.
  2. Add Vegetables: Incorporate chopped carrots and celery into the pot. Stir and cook for an additional 5 minutes to slightly soften the vegetables.
  3. Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Add diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir everything well, then increase the heat to bring the liquid to a boil.
  4. Simmer Soup: Once boiling, cover the pot and reduce heat to a simmer. Let the soup cook gently for 20 minutes. Use this time to wash and prepare the kale.
  5. Remove and Rest Chicken: After cooking, use tongs to remove the chicken breasts from the pot. Place them on a clean cutting board and let them rest to maintain juiciness.
  6. Add Kale: Stir the torn kale pieces into the simmering soup to wilt and soften.
  7. Shred Chicken: On the cutting board, shred the rested chicken breasts by tearing them into small pieces using two forks.
  8. Combine and Serve: Stir the shredded chicken back into the soup, remove the pot from heat, and taste for seasoning. Adjust salt and pepper as needed, then serve hot and enjoy!

Notes

  • You can substitute kale with spinach or Swiss chard if preferred.
  • For a spicier kick, add a pinch of red chili flakes during the sauté step.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Quinoa must be rinsed before use to remove its natural bitter coating; rinse it under cold water if preferred for better taste.
  • Leftover soup freezes well; freeze in portions and thaw overnight before reheating.

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