Chicken and quinoa soup is one of those dishes that combines comfort, nutrition, and versatility in one steaming bowl. If you’re looking for a meal that hits all the right notes-hearty, healthy, and satisfying-this is your go-to recipe. Quinoa, often regarded as a superfood, provides a great source of protein and fiber, while chicken offers lean, muscle-repairing goodness. Together, they create a broth-based soup that’s not only filling but also easy to make and full of flavor.
Whether you’re recovering from a cold, in need of a nourishing lunch, or preparing a cozy dinner for your family, chicken and quinoa soup fits the bill perfectly. The beauty of this dish lies in its ability to adapt to your preferences-whether you want it spicy, loaded with veggies, or light and brothy, this recipe has room for personal flair.
Let’s dive into how to make it!
Chicken And Quinoa Soup Recipe
Here’s a wholesome and savory recipe for chicken and quinoa soup that you can whip up on any given day. With just a few simple ingredients, you’ll have a nutritious meal that everyone will love. This recipe serves approximately 4-6 people, so it’s great for a family dinner or meal prep for the week.
Ingredients Needed
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Chicken Breast (or thighs) – 1 lb, boneless, skinless
- Choose boneless, skinless chicken for a lean protein that’s easy to shred and incorporates smoothly into the soup.
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Quinoa – 1 cup, rinsed
- A gluten-free grain packed with protein and fiber. It’s also a complete protein, which is rare in plant-based foods.
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Carrots – 2 medium, diced
- Adds sweetness and color to the soup while providing a healthy dose of vitamin A and fiber.
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Celery – 2 stalks, diced
- Offers crunch and a fresh, savory flavor that balances the sweetness of the carrots.
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Yellow Onion – 1 large, chopped
- A classic base for soups, the onion gives a deep, savory undertone to the broth.
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Garlic – 3 cloves, minced
- Garlic brings a wonderful aromatic flavor and a boost of health benefits, including anti-inflammatory properties.
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Chicken Broth – 4 cups (or vegetable broth for a vegetarian option)
- The broth is the foundation of the soup’s flavor, and using a high-quality, low-sodium variety ensures you control the salt content.
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Diced Tomatoes – 1 can (14.5 oz)
- Adds acidity and brightness, balancing the richness of the chicken and quinoa.
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Spinach (or Kale) – 2 cups, fresh
- Leafy greens are a great way to incorporate more vitamins, minerals, and fiber into the soup. Kale offers a stronger flavor, while spinach is milder and wilts easily.
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Bay Leaves – 2
- Adds a subtle herbal flavor that enhances the broth.
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Thyme – 1 tsp, dried (or 2 tsp fresh)
- Thyme’s earthy and savory profile is perfect for soups and stews.
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Salt & Pepper – to taste
- Essential for seasoning and bringing all the flavors together.
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Olive Oil – 1 tbsp (for sautéing)
- Olive oil provides healthy fats and helps sauté the vegetables for deeper flavor.
Cooking Instructions
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Prepare The Chicken
- Start by poaching the chicken. In a large pot, add the chicken breasts and cover them with water (or broth). Bring it to a simmer over medium heat, then cook for about 15-20 minutes, or until the chicken is fully cooked and easy to shred. Remove the chicken from the pot and set it aside to cool. Once it’s cool enough to handle, shred it with two forks.
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Sauté The Vegetables
- While the chicken is cooking, heat the olive oil in the same pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies are softened and the onions are translucent. Add the minced garlic and cook for another minute, allowing it to become fragrant.
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Add The Liquids & Seasoning
- To the sautéed vegetables, add the chicken broth, diced tomatoes (with their juices), quinoa, bay leaves, and thyme. Stir well to combine and bring the soup to a boil.
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Simmer The Soup
- Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the quinoa is fully cooked and tender. Stir occasionally to ensure the quinoa doesn’t stick to the bottom.
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Add The Chicken & Greens
- Once the quinoa is cooked, add the shredded chicken and spinach (or kale) to the pot. Stir everything together and let it cook for an additional 3-5 minutes, just until the greens have wilted and the chicken is heated through.
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Season & Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Discard the bay leaves, and then ladle the soup into bowls. Serve hot and enjoy!
Ingredient Insights
- Quinoa: A gluten-free grain that’s not only high in protein but also contains all nine essential amino acids. It’s a great substitute for traditional grains like rice or pasta, adding a nutty flavor and chewy texture to the soup.
- Chicken: A lean protein that’s perfect for soups and stews. Chicken breasts are lower in fat compared to thighs, but thighs tend to be juicier and more flavorful. Choose according to your preference!
- Spinach or Kale: These leafy greens are packed with vitamins A, C, and K, as well as calcium and iron. Kale is a bit heartier and stands up to the simmering process better, while spinach is more delicate and adds a subtle flavor to the soup.
Expert Tips
- Make it ahead: This soup tastes even better the next day! Making it in advance allows the flavors to meld together, making it a great option for meal prep. Just store it in an airtight container in the fridge for up to 4 days.
- Boost the broth: Add a splash of lemon juice or a dash of hot sauce right before serving to brighten up the flavor and add a little kick.
- For a creamier texture: Blend part of the soup (before adding the greens) to create a creamier base without the need for cream. This trick gives you a thick, velvety broth without any dairy.
- Use Rotisserie Chicken: If you’re short on time, using store-bought rotisserie chicken is a great shortcut. Simply shred the meat and add it in when you combine the greens and quinoa.
Recipe Variations
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini, sweet potatoes, or mushrooms to keep the soup hearty.
- Spicy: For a spicy kick, add some red pepper flakes or diced jalapeños to the soup while sautéing the vegetables. You can also add a dash of cayenne pepper for heat.
- Pasta Version: If you prefer pasta, substitute the quinoa with small pasta shapes like elbow macaroni or orzo. Make sure to adjust the cooking time accordingly so the pasta doesn’t become too soft.
- Herb Infusion: Instead of thyme, try adding herbs like rosemary or parsley for a slightly different flavor profile. You can even add fresh basil when serving for an aromatic touch.
Final Words
This chicken and quinoa soup is a delightful and nourishing option for any day of the week. It strikes a balance between rich, comforting flavors and nutrient-dense ingredients. Whether you’re making it to nourish your body or simply to enjoy a warm meal with loved ones, this recipe offers something for everyone.