If you’re searching for a heartwarming yet nourishing dish that brings vibrant colors and wholesome flavors to your table, this Chicken Quinoa Soup With Vegetables Recipe is exactly what you need. Imagine tender shredded chicken mingling with perfectly cooked quinoa and a medley of fresh vegetables all soaked in an aromatic broth laced with herbs and a hint of lemon. It’s a comforting bowl that feels like a warm hug on a chilly day, packed with protein and veggies that make every spoonful satisfying and healthy. Whether you’re recovering from a cold or simply craving something cozy and nutrient-rich, this soup will quickly become one of your go-to favorites.
Ingredients You’ll Need
The magic behind this Chicken Quinoa Soup With Vegetables Recipe lies in its simple yet thoughtfully selected ingredients. Each element plays a key role—aromatics like onion, garlic, and herbs build a flavorful foundation, while quinoa and chicken provide protein and texture. The colorful veggies not only add freshness but also boost the nutritional value, making this soup a well-rounded meal.
- 1 tablespoon olive oil: Adds a gentle richness and is perfect for sautéing the vegetables to bring out their natural sweetness.
- 1 medium onion, diced: Provides a savory base with subtle sweetness that forms the heart of the soup’s flavor.
- 2 carrots, peeled and sliced: Bring a lovely crunch and vibrant color while lightly sweetening the broth.
- 2 celery stalks, sliced: Adds freshness and a slight earthiness that rounds out the vegetable mix.
- 3 cloves garlic, minced: Infuses the soup with an irresistible aroma and a gentle spicy kick.
- 1 teaspoon salt: Balances and enhances all the flavors in the soup.
- 1/2 teaspoon black pepper: Adds a mild heat to keep the soup lively without overpowering it.
- 1/2 teaspoon dried thyme: Contributes a subtle herbal note that pairs perfectly with chicken.
- 1/2 teaspoon dried oregano: Offers an earthy, slightly minty flavor to deepen the aroma.
- 1/2 teaspoon paprika: Lends a warm, smoky undertone and beautiful color to the broth.
- 1 cup quinoa, rinsed: The star ingredient for a protein-rich, fluffy addition that thickens the soup slightly when cooked.
- 6 cups chicken broth: Acts as the flavorful, comforting liquid base packed with savory goodness.
- 2 cups cooked shredded chicken: Provides tender, juicy protein that makes the soup hearty and filling.
- 1 cup diced zucchini: Adds moisture and a mild texture that blends well with the quinoa and other veggies.
- 1 cup chopped spinach or kale: Packs a nutritional punch and brings bright green color and freshness.
- 1 tablespoon fresh lemon juice: Adds a zesty brightness that lifts the flavors and balances the richness beautifully.
How to Make Chicken Quinoa Soup With Vegetables Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and cook them for about 5 to 6 minutes until they soften and the onion turns translucent. This step creates a flavorful base by drawing out the natural sweetness and aroma of the veggies. Once softened, stir in the minced garlic and cook for just 30 seconds until you can smell its fragrant aroma filling your kitchen.
Step 2: Season and Add Quinoa
Now it’s time to bring in the herbs and spices. Sprinkle the salt, black pepper, thyme, oregano, and paprika into the pot, stirring well so everything gets evenly coated. These seasonings enrich the broth with warmth and subtle complexity. Then, add the rinsed quinoa. Mixing it with the aromatic vegetables before adding the broth helps the grains toast gently and enhances their nutty flavor.
Step 3: Add Broth and Simmer
Pour in the chicken broth and raise the heat to bring everything to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 15 minutes until the quinoa is tender and fluffy. This simmering time allows the broth to become infused with the herbs and veggies, creating a rich, comforting taste experience.
Step 4: Incorporate Chicken and Zucchini
Stir in the shredded cooked chicken and diced zucchini, then simmer for an additional 5 minutes. This reheats the chicken perfectly without drying it out and softens the zucchini just enough to keep some texture, making the soup hearty and full of different mouthfeel sensations.
Step 5: Add Greens and Finish
Finally, add the chopped spinach or kale and cook for 1 to 2 minutes more until the greens wilt gently. Remove the pot from the heat and stir in the fresh lemon juice, which adds a lively brightness to balance the savory depth. Taste the soup and adjust the seasoning if needed before serving.
How to Serve Chicken Quinoa Soup With Vegetables Recipe
Garnishes
This soup is delicious as-is, but you can elevate it with simple garnishes. A sprinkle of freshly chopped parsley or cilantro adds a burst of green and freshness. A tiny drizzle of extra virgin olive oil on top or a few grinds of black pepper also enhance the flavors. For a little kick, add a pinch of red pepper flakes or a squeeze of extra lemon juice.
Side Dishes
Chicken Quinoa Soup With Vegetables Recipe pairs beautifully with crusty whole-grain bread or warm garlic naan to soak up the broth. A crisp side salad with tangy vinaigrette complements the soup’s creaminess and keeps the meal light and balanced. Alternatively, roasted Brussels sprouts or a simple avocado toast offer hearty and nutritious sides.
Creative Ways to Present
For a cozy family dinner, ladle the soup into rustic bowls and serve with a lemon wedge on the side. Hosting a casual lunch? Try serving it in mugs for an easy-to-hold, casual presentation. If you’re meal prepping, portion the soup in airtight glass containers with a sprinkle of herbs on top for a visually appealing lunch the next day.
Make Ahead and Storage
Storing Leftovers
This Chicken Quinoa Soup With Vegetables Recipe keeps wonderfully in the refrigerator for up to 4 days. Store the soup in airtight containers once cooled. You’ll notice it thickens as the quinoa absorbs the broth, so add a splash of chicken broth or water when reheating if you prefer a lighter consistency.
Freezing
You can freeze this soup for up to 3 months in freezer-safe containers or heavy-duty freezer bags. Before freezing, cool the soup thoroughly and portion it into individual servings for easy defrosting. Keep in mind that the texture of the greens may change slightly after freezing, so it’s best to add fresh greens when reheating if desired.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, sprinkle a little chicken broth or water and stir until you reach your preferred consistency. Avoid microwaving too long to keep the chicken tender and the quinoa from overcooking.
FAQs
Can I use other grains instead of quinoa in this Chicken Quinoa Soup With Vegetables Recipe?
Absolutely! While quinoa offers a great texture and protein boost, you can substitute it with barley, brown rice, or even couscous depending on your preference. Just adjust the cooking times accordingly since each grain cooks differently.
Is this recipe suitable for meal prepping?
Yes, this soup is perfect for meal prep. It stores well in the fridge for several days and freezes beautifully, making it a convenient, healthy option for busy weeks. Just remember to add fresh greens if you want to keep them bright and fresh.
Can I make this soup vegetarian?
Definitely! Replace the chicken broth with vegetable broth and omit the chicken or use a plant-based protein alternative like tofu or chickpeas. The soup will still be hearty and flavorful thanks to the quinoa and vegetables.
What are the health benefits of this Chicken Quinoa Soup With Vegetables Recipe?
This soup combines lean protein from chicken and quinoa with fiber-packed vegetables, making it low in fat but high in nutrients. It supports immune health and provides a balanced, satisfying meal ideal for cold days or when you need a nourishing pick-me-up.
How can I adjust the flavors to be spicier?
To add heat, consider mixing in some crushed red pepper flakes during the seasoning step or serving with a dash of hot sauce. Fresh jalapeños or a pinch of cayenne pepper can also be incorporated when sautéing the aromatics for a subtle spicy kick.
Final Thoughts
There’s something truly comforting and satisfying about a bowl of this Chicken Quinoa Soup With Vegetables Recipe—whether you’re sharing it with loved ones or savoring a quiet moment to yourself. It’s easy to make, brimming with nutrition, and deeply flavorful. I encourage you to give it a try, customize it with your favorite veggies or spices, and enjoy the warmth and goodness it brings to your table.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and healthy Chicken Quinoa Soup with Vegetables combining tender chicken, nutrient-rich quinoa, and fresh vegetables in a flavorful broth, perfect for a comforting meal any day.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
Main Ingredients
- 1 cup quinoa, rinsed
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup diced zucchini
- 1 cup chopped spinach or kale
- 1 tablespoon fresh lemon juice
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables soften.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add salt, black pepper, dried thyme, oregano, and paprika, mixing well to combine.
- Cook Quinoa and Broth: Add the rinsed quinoa and chicken broth to the pot. Bring the mixture to a gentle boil.
- Simmer Quinoa: Reduce the heat to a simmer and cook for 15 minutes until the quinoa becomes tender and cooked through.
- Add Chicken and Zucchini: Stir in the cooked shredded chicken and diced zucchini. Continue simmering for another 5 minutes to heat through and soften the zucchini.
- Incorporate Greens: Add the chopped spinach or kale and cook for 1 to 2 minutes until wilted and tender.
- Finish with Lemon: Remove the soup from heat and stir in the fresh lemon juice. Taste and adjust seasoning if necessary before serving.
Notes
- This soup is excellent for meal prep and tends to thicken slightly when stored.
- You can substitute turkey for chicken if desired.
- Feel free to add peas or green beans for additional vegetables.
