“`html
If you’re looking for a hearty, wholesome meal that wraps you up in comfort while also packing a nutritious punch, this Nourishing Chicken Quinoa Soup With Vegetables Recipe is going to be your new best friend. It’s a delightful medley of tender chicken, earthy quinoa, vibrant vegetables, and fragrant herbs all simmered together into a soul-satisfying bowl that feels like a warm hug on a chilly day. Plus, it’s surprisingly simple to bring together, making it perfect for busy weeknights or anytime you crave something both nourishing and delicious.
Ingredients You’ll Need
Gathering the ingredients for this soup is a breeze because each one plays a crucial role in creating the perfect balance of flavors, textures, and colors. From the robust olive oil to the fresh kale, every element adds something special to the pot.
- Olive oil (2 Tbsp): Helps sauté aromatics and brings a mild fruity richness to the base.
- Garlic (4 large cloves, minced): Adds a fragrant, savory depth that wakes up the senses.
- Yellow onion (1 medium, diced): Provides sweetness and body to the broth as it softens.
- Dried thyme (1 Tbsp): Infuses the soup with warm, herbal notes that complement the chicken perfectly.
- Carrots (1.5 cups chopped, about 2 large): Bring a subtle sweetness and beautiful orange color.
- Celery (1.5 cups chopped, about 2 stalks): Offers a satisfying crunch and balancing earthiness.
- Chicken breast (1 pound, uncooked, about 2 breasts): The hearty protein takes center stage, tender and juicy once cooked.
- Diced tomatoes with juice (1 can, 14.5 oz): Adds a gentle acidity and rich tomato flavor that brightens the soup.
- Tomato paste (2 Tbsp): Deepens the tomato complexity and thickens the broth slightly.
- Red wine vinegar (1 tsp): A splash of tang that balances the savory ingredients beautifully.
- Uncooked quinoa (1/3 cup): This powerhouse grain cooks up fluffy, adds protein, and soaks up all the wonderful flavors.
- Chicken broth (5 cups): Acts as the soul of the soup, carrying all the ingredients in a flavorful liquid.
- Kale (3 packed cups, torn into small pieces): Turns the soup vibrant green and boosts its nutrition with vitamins and fiber.
- Salt and pepper (to taste): Essential seasonings that pull everything together just right.
How to Make Nourishing Chicken Quinoa Soup With Vegetables Recipe
Step 1: Build Your Flavor Base
Start by warming the olive oil over medium heat in a large pot. Toss in the minced garlic, diced onion, and dried thyme, stirring constantly so nothing sticks. Within just a couple of minutes, your kitchen will fill with a wonderful aroma, setting the stage for the rest of the soup.
Step 2: Add the Heart of the Veggies
Next, introduce the chopped carrots and celery to the pot. These veggies need about five minutes to soften just enough, contributing subtle sweetness and hearty texture to your nourishing chicken quinoa soup with vegetables recipe.
Step 3: Combine the Core Ingredients
Gently nestle the raw chicken breasts right on top of the vegetables. Then pour in the diced tomatoes with their juice, stir in the tomato paste and red wine vinegar, add the uncooked quinoa, and pour in the rich chicken broth. Season with salt and pepper, give everything a good stir, then crank up the heat until the whole mixture reaches a lively boil.
Step 4: Simmer and Develop
Once boiling, cover your pot and reduce the heat to a low simmer. Let this magic happen for about 20 minutes — enough time for the chicken to cook through and the quinoa to swell and absorb all the vibrant flavors. This is also the perfect moment to rinse and prep your kale, so it’s ready to jump in next.
Step 5: Remove and Rest the Chicken
When the cooking time’s up, use tongs to carefully lift the cooked chicken breasts from the pot and place them on a clean cutting board. Let the meat rest for just a few minutes, so it stays juicy when shredded.
Step 6: Add the Kale
Stir your torn kale pieces into the hot soup. They will wilt gracefully in the residual heat, adding vibrant color and a lovely, slightly chewy texture.
Step 7: Shred the Chicken
Use two forks to shred the chicken breasts on your cutting board until you have nice bite-sized morsels that’ll scatter evenly through the soup.
Step 8: Finish and Serve
Return the shredded chicken to the pot, give everything a good stir, and taste your nourishing chicken quinoa soup with vegetables recipe one last time — adjusting salt and pepper as needed. Turn off the heat and get ready to dive into a bowl of pure comfort.
How to Serve Nourishing Chicken Quinoa Soup With Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thinly sliced green onions can brighten each spoonful, adding fresh notes that complement the rich flavors beautifully. If you’re feeling indulgent, a small dollop of plain Greek yogurt also works wonders for a creamy touch.
Side Dishes
This soup is satisfying all on its own, but pairing it with a crisp green salad or a warm crusty bread makes the meal feel even more special. Garlic bread or a simple slice of toasted sourdough are fantastic choices to sop up the delicious broth.
Creative Ways to Present
For a charming twist, serve this nourishing chicken quinoa soup with vegetables recipe in rustic bread bowls or pretty ceramic mugs. Adding a wedge of lemon on the side allows guests to add a zesty finish if they desire—making it both fun and interactive.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and pop them in the fridge. It will keep fresh for up to 3 days, giving you a quick and nutritious meal option for busy days ahead.
Freezing
This soup freezes beautifully! Just portion it out in freezer-safe containers and store for up to 3 months. To maintain the best texture, consider slightly undercooking the kale before freezing and add fresh kale when reheating if you want extra vibrant greens.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming. You might need to add a splash of broth or water if the soup thickens too much. Avoid microwaving at high power to keep all the flavors intact and the chicken tender.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a deeper flavor and remain juicy, which works wonderfully in this soup. Just adjust the cooking time slightly to ensure they’re cooked through.
Is it possible to make this soup vegetarian?
Yes, you can swap the chicken broth with vegetable broth and omit the chicken. Adding beans or lentils can boost protein, keeping the soup nourishing and satisfying.
What type of quinoa works best?
Any kind of quinoa will do, but white or tri-color quinoa cooks quickest and has a mild flavor that blends well in this soup.
Can I prepare this soup in a slow cooker?
Definitely! Brown the vegetables and chicken in a pan first for best flavor, then add all ingredients to the slow cooker. Cook on low for 4-6 hours, adding kale towards the last 30 minutes.
How do I know when the soup is done?
You’ll know it’s ready when the chicken is cooked through (no longer pink inside), quinoa is tender, and the vegetables are soft but not mushy. The kale should be wilted but still bright green.
Final Thoughts
This Nourishing Chicken Quinoa Soup With Vegetables Recipe truly feels like a celebration of good, honest ingredients coming together to create something comforting and vibrant. It’s easy enough for everyday cooking but rich enough to satisfy and nurture your body. Give it a try and watch it become a beloved staple in your kitchen, perfect for sharing with family or savoring on a cozy night in.
“`
Print
Delicious Recipe
- 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 hearty, wholesome meal perfect for any time of year. Packed with tender chicken breast, nutrient-rich quinoa, and a medley of fresh vegetables like carrots, celery, and kale, this soup delivers comforting flavors with a healthy boost. Slow-simmered to meld all ingredients beautifully, it’s an ideal recipe for family dinners and meal prepping.
Ingredients
Soup Base
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
Vegetables
- 1.5 cups chopped carrots (about 2 large carrots)
- 1.5 cups chopped celery (about 2 large stalks)
- 3 packed cups kale, torn into small pieces (lacinato or curly works)
- 1 can diced tomatoes with juice (14.5 ounce or 398 ml can)
Protein & Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids & Seasonings
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat 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 to release their flavors.
- Sauté vegetables: Add chopped carrots and celery to the pot. Stir and cook for 5 minutes until they start to soften.
- Add main ingredients: Place chicken breasts on top of the vegetables in the pot. Add diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Stir everything together, bring the liquid to a boil over high heat.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer. Cook for 20 minutes, allowing the chicken to cook through and flavors to meld. Meanwhile, wash and prep the kale.
- Remove and rest chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a clean cutting board. Allow to rest for a few minutes.
- Add kale to soup: Stir the torn kale pieces into the simmering soup so they can wilt and absorb flavors.
- Shred chicken: On the cutting board, shred the rested chicken breasts into bite-sized pieces using two forks.
- Combine and finish: Stir the shredded chicken back into the pot. Remove the soup from heat, taste, and adjust seasonings with additional salt or pepper if needed. Serve hot and enjoy your nourishing soup!
Notes
- You can substitute chicken thighs for breast if preferred; they will add extra richness.
- For a vegetarian version, replace chicken broth with vegetable broth and omit chicken or use plant-based protein alternatives.
- Quinoa adds protein and a slight nuttiness, but you can substitute with brown rice if desired (adjust cooking time accordingly).
- Adding the kale towards the end retains its bright color and nutrients without overcooking.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
