Description
This Nourishing Chicken Quinoa Soup with Vegetables is a hearty and wholesome meal perfect for any day. Featuring tender chicken breasts, nutrient-rich quinoa, and a colorful array of vegetables like carrots, celery, and kale, this soup combines healthy ingredients with comforting flavors. Simmered in a savory tomato and chicken broth base with fragrant garlic, onion, and thyme, it’s both filling and flavorful. Ideal for a balanced meal, this soup is easy to prepare and packed with protein and fiber.
Ingredients
Scale
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 398ml 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)
- Salt + pepper, to taste
Instructions
- Heat and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme. Cook for about 2 minutes while stirring continuously until the aromatics are fragrant and the onions become translucent.
- Add Vegetables: Add the chopped carrots and celery to the pot. Stir everything together and cook for an additional 5 minutes, allowing the vegetables to soften while retaining some bite.
- Add Protein and Liquids: Place the raw chicken breasts on top of the vegetables in the pot. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Stir well to combine, then increase the heat to bring the liquid to a boil.
- Simmer the Soup: Once boiling, cover the pot and reduce the heat to a low simmer. Allow the soup to cook gently for 20 minutes. This time also allows you to wash and prepare the kale while the flavors meld together and the quinoa cooks.
- Remove and Shred Chicken: After 20 minutes, check that the chicken breasts are cooked through. Use tongs to carefully remove the chicken from the pot and place it onto a clean cutting board. Let it rest briefly.
- Add Kale to Soup: Stir the torn kale pieces into the simmering soup. The residual heat will wilt the kale nicely without overcooking.
- Shred Chicken: Using two forks, shred the chicken breasts into bite-sized pieces on the cutting board.
- Combine and Serve: Stir the shredded chicken back into the soup. Remove the pot from heat. Taste the soup and adjust salt and pepper seasoning as needed. Serve hot and enjoy your nourishing chicken quinoa soup!
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the aromatics.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 1 month.
- Using bone-in chicken breasts can add additional depth of flavor, just ensure thorough cooking.
- Rinsing quinoa before cooking helps remove its natural bitterness.
