Chicken Quinoa Soup

There’s something truly comforting about a warm bowl of Chicken Quinoa Soup. I remember the chilly winter evenings spent at home, the scent of sautéed vegetables and simmering broth wafting through the air. This cozy soup has become a staple in my kitchen, especially when the weather outside turns brisk. It’s a dish that brings warmth not just to your body, but to your soul. As I ladle it into bowls, I can’t help but feel that familiar sense of nostalgia, knowing that each spoonful is packed with flavor and nourishment. It’s more than just a meal; it’s a moment of comfort, shared with loved ones around the table. I often find myself making a big batch, perfect for leftovers or for sharing with friends. With its combination of hearty ingredients and vibrant flavors, Chicken Quinoa Soup is sure to become a favorite in your household too.

Ingredients Required for Chicken Quinoa Soup

Gathering the right ingredients is essential for creating the perfect Chicken Quinoa Soup. Each component plays a vital role in the overall flavor and texture of the soup. The star players include lean chicken, nutrient-dense quinoa, and a colorful array of vegetables that not only add depth but also make the soup visually appealing. Together, these ingredients create a dish that is hearty enough to satisfy and healthy enough to feel good about.

• 3 tablespoons of olive oil: This is essential for sautéing the vegetables and infusing the soup with a rich flavor.
• 1 cup of diced yellow onion: Adds sweetness and depth to the soup.
• 1 cup of diced celery: Brings a nice crunch and aromatic flavor.
• 1 cup of diced carrots: Adds natural sweetness and vibrant color.
• 2 teaspoons of minced garlic: A must for enhancing the overall flavor.
• 1/4 cup of tomato paste: Enriches the soup with a deep, savory taste.
• 1 teaspoon of Italian seasoning: A blend of herbs that adds warmth and fragrance.
• 2 teaspoons of dried oregano: Complements the other flavors beautifully.
• 2 teaspoons of dried basil: Adds a lovely aromatic quality.
• 1/2 teaspoon of dried thyme: Imparts a subtle earthiness.
• 1/4 teaspoon of red pepper flakes: Optional, for a hint of spice.
• Salt and pepper to taste: Essential for seasoning.
• 2 small (12 ounces or 3/4 a pound) of boneless, skinless chicken breasts: The main protein source in this soup.
• 2 (14.5-ounce) cans of fire-roasted diced tomatoes: Adds a smoky flavor profile.
• 3/4 cup of uncooked quinoa: This is the star of the show, soaking up all the flavors.
• 2 bay leaves: Infuses the soup with aromatic flavors.
• 6 cups of chicken stock: The flavorful base for the soup.
• 2 cups of coarsely chopped baby spinach: Optional, for added nutrition and color.

How to Assemble Chicken Quinoa Soup

Assembling the Chicken Quinoa Soup is a delightful experience. The process is simple, and before you know it, you’re enveloped in the tantalizing aroma of cooking soup. Let’s dive into the steps to create this comforting dish.

1. Begin by heating the olive oil in a large cast-iron pot or skillet over medium-high heat. You’ll know it’s ready when the oil shimmers. This step is crucial as it sets the base for all the flavors to develop.
2. Once the oil is hot, add the diced onion, diced carrots, and diced celery. Stir these together and let them cook for about 7 to 9 minutes until they’re tender. The onion should become translucent, and the mixture will start to smell fantastic.
3. Next, add in the minced garlic, tomato paste, Italian seasoning, dried oregano, dried basil, dried thyme, and red pepper flakes, if you’re using them. Season with salt and pepper to taste. Stir everything well for about 1 to 3 minutes until it’s fragrant.
4. After that, transfer this aromatic mixture to a 6-quart slow cooker. Make sure to scrape the bottom of the pot to get all the delicious bits into the slow cooker.
5. For the chicken, remove any visible fat from the boneless, skinless chicken breasts. Cut each breast into chunks, about 3 to 5 pieces each. This ensures even cooking. Place the chicken into the slow cooker.
6. Now, add the undrained fire-roasted diced tomatoes, uncooked quinoa, bay leaves, and chicken stock into the slow cooker. Stir everything together until evenly mixed.
7. Cover the slow cooker and set it to high. Let the soup cook for about 3 to 5 hours. You’ll know it’s done when the quinoa has “popped” and the chicken shreds easily. I recommend against cooking on low, as it changes the texture of the quinoa.
8. Once the chicken is tender, carefully remove it from the slow cooker into a bowl. Using two forks, shred the chicken into bite-sized pieces and return it to the soup.
9. Remove the bay leaves and discard them. If you want to add some greens, now’s the time to stir in the coarsely chopped baby spinach and let it wilt in the warm soup.
10. Finally, taste your Chicken Quinoa Soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls, and if you wish, garnish with fresh basil and a generous sprinkle of freshly grated Parmesan cheese. Serve with warm, hearty bread on the side.

Ways to Customize

There are many ways to make Chicken Quinoa Soup uniquely yours. Feel free to experiment with the ingredients based on your preferences and what you have available. Here are some ideas:

• Vegetable Variations: Add different vegetables such as spinach, zucchini, or kale for added nutrition and color.
• Protein Options: Substitute the chicken with turkey or tofu for a vegetarian alternative.
• Grain Choices: Swap out quinoa for other grains like brown rice or barley for different textures.
• Herbs and Spices: Experiment with different herbs like cilantro or parsley for fresh flavors or add a hint of cumin for an earthy note.
• Storage: Leftover soup can be stored in the fridge for up to five days. Just note that the quinoa will absorb more liquid as it sits.
• Freezing: While this soup is best enjoyed fresh, you can freeze it in portions for quick meals later. Just be aware that the texture may change slightly when thawed.
• Serving Suggestions: Serve with a side of warm, crusty bread or a fresh salad for a complete meal.

What to Serve Alongside Chicken Quinoa Soup

One of the joys of making Chicken Quinoa Soup is how versatile it is when it comes to pairing it with other dishes. Here are some fantastic options to consider:

• Warm, crusty bread: Serve slices of fresh, crusty baguette or a hearty sourdough on the side for dipping.
• Salad: A light, crisp salad with a tangy vinaigrette complements the warmth of the soup beautifully. Consider arugula, mixed greens, or a classic Caesar salad.
• Grilled cheese: For a comforting twist, pair your soup with a grilled cheese sandwich. The melty cheese and crispy bread are a perfect match.
• Rice or quinoa salad: A side of quinoa or rice salad, tossed with fresh herbs and vegetables, can add an extra layer of flavor.
• Occasions: This soup is perfect for cozy family dinners, casual gatherings, or even meal prep for the week ahead. It’s especially delightful during cold winter months when you need something warm and filling.
• Storage tips: Keep any leftovers in an airtight container in the fridge for about five days. Just remember that the quinoa will continue to absorb liquid, so you may want to add a splash of stock to loosen it up when reheating.

FAQ

Conclusion

Chicken Quinoa Soup is a wonderful blend of comforting flavors and nourishing ingredients that makes it a go-to recipe for any chilly day. Its heartiness and warmth not only fill your belly but also lift your spirits. I encourage you to give it a try; you might just find it’s the perfect addition to your recipe repertoire!

Chicken Quinoa Soup

The ultimate comfort food, Chicken Quinoa Soup is hearty, healthy, and incredibly satisfying. Packed with tender chicken, nutritious quinoa, and a medley of vegetables, this easy weeknight dinner is perfect for warming you up on chilly nights. Make it tonight for a bowl of pure bliss!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 teaspoons minced garlic
• 1/4 cup tomato paste
• 1 teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste preference
• 2 small (12 ounces or 3/4 a pound) boneless, skinless chicken breasts each breast cut into 3–5 pieces
• 2 (14.5-ounce) fire-roasted diced tomatoes undrained
• 3/4 cup uncooked quinoa see note 1
• 2 bay leaves
• 6 cups chicken stock
• 2 cups coarsely chopped baby spinach optional

Equipment

• 6-quart Crock-Pot
• Large cast-iron pot or skillet

Method

 

1. Begin by heating the olive oil in a large cast-iron pot or skillet over medium-high heat. You’ll know it’s ready when the oil shimmers. This step is crucial as it sets the base for all the flavors to develop.
2. Once the oil is hot, add the diced onion, diced carrots, and diced celery. Stir these together and let them cook for about 7 to 9 minutes until they’re tender. The onion should become translucent, and the mixture will start to smell fantastic.
3. Next, add in the minced garlic, tomato paste, Italian seasoning, dried oregano, dried basil, dried thyme, and red pepper flakes, if you’re using them. Season with salt and pepper to taste. Stir everything well for about 1 to 3 minutes until it’s fragrant.
4. After that, transfer this aromatic mixture to a 6-quart slow cooker. Make sure to scrape the bottom of the pot to get all the delicious bits into the slow cooker.
5. For the chicken, remove any visible fat from the boneless, skinless chicken breasts. Cut each breast into chunks, about 3 to 5 pieces each. This ensures even cooking. Place the chicken into the slow cooker.
6. Now, add the undrained fire-roasted diced tomatoes, uncooked quinoa, bay leaves, and chicken stock into the slow cooker. Stir everything together until evenly mixed.
7. Cover the slow cooker and set it to high. Let the soup cook for about 3 to 5 hours. You’ll know it’s done when the quinoa has “popped” and the chicken shreds easily. I recommend against cooking on low, as it changes the texture of the quinoa.
8. Once the chicken is tender, carefully remove it from the slow cooker into a bowl. Using two forks, shred the chicken into bite-sized pieces and return it to the soup.
9. Remove the bay leaves and discard them. If you want to add some greens, now’s the time to stir in the coarsely chopped baby spinach and let it wilt in the warm soup.
10. Finally, taste your Chicken Quinoa Soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls, and if you wish, garnish with fresh basil and a generous sprinkle of freshly grated Parmesan cheese. Serve with warm, hearty bread on the side.

Notes

• Tip 1: Rinse quinoa before adding it to the soup to remove its bitter saponin coating. Use a fine-mesh sieve and rinse under cold water until clear.
• Tip 2: When cooked on low, the quinoa finishes a lot quicker than the chicken and veggies. The longer this soup sits or cooks, the more broth the quinoa absorbs. This makes it heartier and less broth-y.
• Tip 3: If you want a more broth-y soup, watch carefully and turn the heat off the slow cooker when it is your desired consistency.
• Tip 4: This soup does not freeze and thaw well.
• Tip 5: Serving suggestions: fresh basil, freshly grated Parmesan cheese, and warm, hearty bread.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!