Chicken and Quinoa Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Equipment:
Large pot
cutting board
knife
measuring cups
stirring spoon
Cuisine Type: American
This Chicken and Quinoa Soup is a hearty and nutritious meal that combines tender chicken, protein-packed quinoa, and a medley of vegetables. Perfect for chilly days, this comforting soup isn’t only delicious but also packed with vitamins and minerals.
It makes for a wholesome dinner option that can be easily made in one pot, allowing for easy cleanup afterward. The flavors meld beautifully as they simmer together, creating a warm and satisfying dish that the whole family will love.
Whether you’re looking to boost your immune system or simply warm up with a delicious bowl of soup, this recipe is a fantastic choice. The quinoa adds a unique texture and a nutty flavor, while the chicken provides necessary protein.
You can customize this soup with your favorite vegetables or add spices to suit your taste. It’s both nourishing and filling, making it a great option for meal prep during the week.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 cup quinoa, rinsed
- 2 cups spinach or kale, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Stir in the minced garlic, dried thyme, and oregano, cooking for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rinsed quinoa and cooked chicken back into the pot. Reduce the heat to low and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
- Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, allowing the greens to wilt. Season the soup with salt and pepper to taste.
- Remove the pot from heat and let it cool slightly before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.
Extra Tips:
For a deeper flavor, consider adding a bay leaf while the soup simmers, and remember to remove it before serving. You can also add beans or other vegetables like bell peppers or zucchini for extra nutrition.
This soup freezes well, so feel free to make a double batch and store the leftovers in individual containers for a quick meal later on.