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
Scale
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.
