Chicken Quinoa Soup Recipe

It was one of those blustery autumn afternoons, the kind where the wind whispers tales of impending winter and all you crave is a bowl of something warm, comforting, and utterly nourishing. My family had been battling the sniffles, and I knew a classic chicken soup was in order, but I wanted to elevate it, make it more substantial, and pack it with even more goodness. That’s when the idea of Chicken Quinoa Soup sparkled. I’d made quinoa salads and side dishes before, but integrating it into a soup felt like a revelation. The result? An absolute triumph! The kids, who can be notoriously picky, devoured their bowls, slurping up the savory broth and enjoying the tender chicken and the delightful pop of the quinoa. My husband declared it “the best chicken soup ever,” and I had to agree. It was hearty enough to be a full meal, yet light enough not to weigh us down. The quinoa not only added a wonderful texture but also boosted the protein and fiber content, making it a powerhouse of a meal. Since that first successful experiment, this Chicken Quinoa Soup has become a staple in our home, especially during colder months or whenever someone needs a little extra TLC. It’s my go-to recipe for a wholesome, satisfying, and incredibly flavorful meal that truly warms you from the inside out.

Ingredients

This recipe aims for a hearty, flavorful soup that serves a family or provides ample leftovers. The amounts can be adjusted to your preference, but this is a great starting point for a balanced and delicious outcome.

• For the Chicken & Broth Base:
  • 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs (I prefer a mix for flavor and texture)
  • 8 cups (approx. 2 liters) low-sodium chicken broth (or homemade stock if you have it)
  • 2 cups (approx. 500ml) water (or more broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
  • Salt and freshly ground black pepper to taste
• Aromatics & Vegetables:
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 3-4 cloves garlic, minced (about 1 tablespoon)
  • 3 medium carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1.5 cups)
  • Optional: 1 red bell pepper, cored, seeded, and diced (for added sweetness and color)
• The Quinoa:
  • ¾ cup (approx. 130g) quinoa (white, red, or tricolor), thoroughly rinsed
• Finishing Touches (Highly Recommended):
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional, but adds a lovely freshness)
  • Juice of ½ to 1 lemon (to taste, brightens the flavors immensely)
  • Optional: A handful of fresh spinach or kale, chopped (to be stirred in at the end)

Instructions

Follow these step-by-step instructions to create a delicious and wholesome Chicken Quinoa Soup that will become a family favorite. Take your time with sautéing the aromatics; it builds a crucial flavor base.

1. Prepare the Chicken (if cooking from raw in the soup):
   If using raw chicken, lightly season the chicken pieces with a pinch of salt and pepper. Set aside. If you’re using pre-cooked chicken (like rotisserie), you can skip this immediate step and add the shredded chicken later with the quinoa.
2. Sauté Aromatics:
   In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Don’t rush this step; softened onions provide a sweet, flavorful base.
3. Add Garlic, Carrots, and Celery:
   Add the minced garlic, diced carrots, and diced celery (and bell pepper, if using) to the pot. Cook for another 5-7 minutes, stirring frequently, until the vegetables begin to soften slightly. The aroma at this stage should be wonderfully fragrant.
4. Build the Broth & Cook Chicken (if using raw):
   If using raw chicken, add the seasoned chicken pieces to the pot. Pour in the chicken broth and water. Add the bay leaves and dried thyme. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
5. Shred the Chicken:
   Carefully remove the cooked chicken pieces from the pot and transfer them to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside. Discard the bay leaves from the pot.
6. Cook the Quinoa:
   While the chicken is being shredded, bring the soup base back to a gentle simmer if it has cooled. Add the thoroughly rinsed quinoa to the simmering broth. (If you used pre-cooked chicken, add it now along with the quinoa). Stir well.
7. Simmer Until Quinoa is Tender:
   Cover the pot and let the soup simmer gently for about 15-20 minutes, or until the quinoa is cooked through. You’ll know it’s ready when the grains become translucent and the germ (a little spiral tail) separates. Stir occasionally to prevent sticking.
8. Return Chicken and Add Greens (if using):
   Once the quinoa is tender, return the shredded chicken to the pot. If you’re adding fresh spinach or kale, stir it in now. Cook for another 2-3 minutes, just until the greens are wilted.
9. Season and Finish:
   Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. This is crucial, as the quinoa and vegetables will have absorbed some of the initial seasoning. Stir in the chopped fresh parsley, fresh dill (if using), and the fresh lemon juice. The lemon juice really brightens all the flavors and is a game-changer.
10. Rest and Serve:
    Remove the pot from the heat. Let the soup rest for 5-10 minutes before serving. This allows the flavors to meld further. Serve hot and enjoy!

Nutrition Facts

• Servings: This recipe yields approximately 6-8 generous servings.
• Calories per serving (approximate): 350-450 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on the exact ingredients used (e.g., brand of broth, fat content of chicken), portion sizes, and any modifications made to the recipe.

This Chicken Quinoa Soup is a nutritional powerhouse. Here’s a general breakdown of why:

• Lean Protein: Chicken is an excellent source of lean protein, essential for muscle repair, immune function, and satiety.
• Complete Protein & Fiber: Quinoa is a unique plant-based food as it contains all nine essential amino acids, making it a complete protein. It’s also rich in dietary fiber, which aids digestion, helps regulate blood sugar, and promotes a feeling of fullness.
• Vitamins & Minerals: The array of vegetables (carrots, celery, onions) contributes essential vitamins like Vitamin A, Vitamin K, and Vitamin C, as well as various B vitamins and minerals like potassium.
• Healthy Fats: Olive oil provides monounsaturated fats, which are heart-healthy.
• Low in Saturated Fat: Especially if using skinless chicken and low-sodium broth, this soup is relatively low in unhealthy saturated fats.
• Hydration: Soups are a great way to increase your fluid intake.

By choosing low-sodium broth and lean chicken, you can keep the sodium and saturated fat content in check, making this an exceptionally healthy and balanced meal.

Preparation Time

Understanding the time commitment can help you plan your meal preparation effectively. This soup is relatively quick for the depth of flavor it achieves.

• Preparation Time (Chopping & Measuring): 20-25 minutes
  • This includes washing and chopping all the vegetables, mincing garlic, measuring out quinoa and broth, and preparing the chicken (if seasoning). If you buy pre-chopped vegetables or use a food processor, this time can be reduced.
• Cooking Time: 45-60 minutes
  • Sautéing aromatics: 10-14 minutes
  • Cooking chicken (if raw): 15-20 minutes
  • Cooking quinoa: 15-20 minutes
  • Simmering after adding chicken back & greens: 2-5 minutes
• Total Time: Approximately 1 hour 5 minutes to 1 hour 25 minutes

This time can vary slightly depending on how quickly your stove heats, the initial temperature of your ingredients, and how finely you chop your vegetables. Using pre-cooked rotisserie chicken can save about 15-20 minutes of cooking time for the chicken itself.

How to Serve

Serving this Chicken Quinoa Soup can be as simple or as dressed up as you like. It’s fantastic on its own, but a few simple additions can elevate the experience:

• Garnishes are Key:
  • Fresh Herbs: A final sprinkle of chopped fresh parsley, dill, or even cilantro adds a burst of freshness and color.
  • Lemon Wedges: Serve with extra lemon wedges on the side so individuals can add more brightness to their liking.
  • A Dollop of Dairy (or non-dairy): A spoonful of plain Greek yogurt, sour cream, or a dairy-free alternative can add a lovely creamy tang.
  • Spice it Up: A pinch of red pepper flakes or a dash of your favorite hot sauce for those who like a little heat.
  • Crunch Factor: A few homemade croutons, toasted pumpkin seeds, or even some crispy fried onions can add a delightful textural contrast.
  • Quality Olive Oil: A small drizzle of extra virgin olive oil just before serving can enhance the richness.
• Perfect Pairings:
  • Crusty Bread: Essential for mopping up every last bit of that delicious broth. Sourdough, a rustic baguette, or whole-grain rolls work wonderfully.
  • Simple Green Salad: A light salad with a vinaigrette dressing can complement the heartiness of the soup, making it a more rounded meal.
  • Grilled Cheese Sandwiches: For an ultimate comfort food pairing, especially loved by kids (and adults!).
  • Biscuits or Cornbread: Fluffy biscuits or a slice of warm cornbread are classic soup companions.
• Presentation:
  • Serve in deep, warmed bowls to keep the soup hot for longer.
  • Consider using bowls with a wide rim if you’re adding multiple garnishes, allowing them to be showcased.

This soup is a complete meal in itself, but these serving suggestions can make it even more special and tailored to individual tastes.

Additional Tips

To make your Chicken Quinoa Soup even more spectacular, or to adapt it to your preferences, consider these five tips:

1. Roast Your Vegetables for Deeper Flavor:
   Before adding carrots and celery (and even onions if you wish) to the pot, toss them with a little olive oil, salt, and pepper, then roast them in a 400°F (200°C) oven for 15-20 minutes until slightly caramelized. This step adds a wonderful depth and sweetness to the vegetables that translates beautifully into the soup.
2. Infuse with Different Herbs & Spices:
   Don’t be afraid to experiment beyond thyme and bay leaf.
   • Mediterranean Twist: Add a teaspoon of dried oregano and a pinch of rosemary. Finish with fresh basil.
   • Smoky Flavor: A teaspoon of smoked paprika (either sweet or hot) can add a lovely smoky dimension.
   • A Bit of Heat: Incorporate a pinch of cayenne pepper or a finely minced jalapeño (sautéed with the onions) for a spicy kick.
   • Herbes de Provence: This classic French blend works beautifully with chicken and vegetables.
3. Make it Creamier (Without Cream):
   If you desire a slightly thicker, creamier consistency without adding heavy cream, try one of these methods:
   • Blend a Portion: Once the soup is cooked, carefully remove 1-2 cups of the soup (try to get a mix of broth and solids, but avoid large chicken pieces if possible). Blend it until smooth using an immersion blender or a standard blender (be cautious with hot liquids). Stir the pureed portion back into the pot.
   • Mashed Potato Flakes: Stir in a tablespoon or two of instant mashed potato flakes towards the end of cooking. They dissolve and thicken the broth subtly.
4. Boost the Veggie Content:
   This soup is very adaptable to other vegetables you might have on hand. Consider adding:
   • Diced Zucchini or Yellow Squash: Add these along with the quinoa, as they cook relatively quickly.
   • Frozen Peas or Corn: Stir these in during the last 5-10 minutes of cooking.
   • Chopped Mushrooms: Sauté cremini or button mushrooms with the onions for an earthy flavor boost.
   • Sweet Potatoes: Diced sweet potatoes can be added with the carrots for a different type of sweetness and extra nutrients (they will take slightly longer to cook than regular potatoes).
5. Smart Storage & Reheating for Best Texture:
   Quinoa can continue to absorb liquid as it sits, potentially making leftovers thicker and the quinoa softer.
   • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
   • Reheating: When reheating, you may need to add a splash more broth or water to reach your desired consistency. Reheat gently on the stovetop or in the microwave.
   • Freezing: Chicken quinoa soup freezes well for up to 3 months. Thaw overnight in the refrigerator. The quinoa texture might be slightly softer after freezing and thawing, but it will still be delicious. Consider freezing in individual portions for easy meals. If you’re particular about quinoa texture, you could cook and store the quinoa separately and add it to the soup base upon reheating.

FAQ Section

Here are answers to some frequently asked questions about making Chicken Quinoa Soup:

Q1: Can I use pre-cooked chicken, like rotisserie chicken, for this soup?
A1: Absolutely! Using rotisserie chicken is a fantastic time-saver. Simply shred the meat from a store-bought rotisserie chicken (you’ll want about 2-3 cups of shredded meat). Skip the step of cooking raw chicken in the broth, and add the shredded rotisserie chicken to the soup along with the rinsed quinoa. You might want to taste and adjust the seasoning earlier, as rotisserie chicken is often pre-seasoned.

Q2: Can I make this Chicken Quinoa Soup vegetarian or vegan?
A2: Yes, this recipe is easily adaptable.
* For a vegetarian version: Substitute the chicken broth with a good quality vegetable broth. For the “chicken” element, you can add a can of drained and rinsed chickpeas or white beans (like cannellini beans) along with the quinoa. You could also add diced firm tofu (pan-fried separately for best texture) or tempeh.
* For a vegan version: Follow the vegetarian modifications (vegetable broth, beans/tofu/tempeh) and ensure your olive oil is your primary fat, or use a vegan butter alternative if desired. All other vegetable and quinoa components are naturally vegan.

Q3: My quinoa became mushy in the soup. What did I do wrong?
A3: Mushy quinoa can happen for a few reasons:
* Overcooking: Quinoa cooks relatively quickly (15-20 minutes). If simmered for too long, it will break down and become mushy.
* Not Rinsing: Quinoa has a natural coating called saponin, which can be bitter and affect texture. Always rinse quinoa thoroughly under cold water until the water runs clear before cooking.
* Too Much Agitation: Stirring too vigorously or too often while it’s cooking can cause the grains to break apart.
* Sitting too long in hot liquid: After cooking, if left in the hot soup for extended periods (especially when reheating multiple times), it will continue to absorb liquid and soften. For best texture in leftovers, you might even consider cooking the quinoa separately and adding it to individual bowls of the chicken and vegetable soup base.

Q4: Is quinoa gluten-free? Is this soup suitable for a gluten-free diet?
A4: Yes, quinoa is naturally gluten-free. As long as you use a certified gluten-free chicken broth (most are, but always check labels if you have celiac disease or severe gluten sensitivity) and ensure any other processed ingredients (like spices) are gluten-free, this soup is an excellent gluten-free meal option. The other core ingredients (chicken, vegetables, herbs) are also naturally gluten-free.

Q5: Can I use a different grain instead of quinoa?
A5: Certainly! While quinoa adds a unique nutty flavor and complete protein, you can substitute other grains. Consider these options, keeping in mind that cooking times will vary:
* Rice: White or brown rice works well. Brown rice will take longer to cook (around 40-45 minutes). Add it earlier in the cooking process.
* Barley: Pearl barley adds a chewy texture. It needs about 30-40 minutes to cook.
* Farro: This ancient grain has a nutty flavor and chewy texture similar to barley. It typically needs 20-30 minutes of simmering.
* Small Pasta: Orzo, ditalini, or alphabet pasta can be used. Add these in the last 10-12 minutes of cooking, as they cook quickly.
Remember to adjust the liquid content if needed, as different grains absorb different amounts of broth.

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