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If you’re looking for a comforting meal that feels like a warm hug in a bowl, you’re going to adore this Nourishing Chicken Quinoa Soup with Vegetables Recipe. It’s packed with wholesome veggies, tender chicken, and hearty quinoa—all simmered together in a flavorful broth that strikes the perfect balance between light and satisfying. This soup isn’t just food for your body; it’s a celebration of fresh ingredients and simple cooking that comes together effortlessly to brighten any day.
Ingredients You’ll Need
This recipe calls for a handful of accessible, fresh, and pantry-friendly ingredients that each bring something special to the table—whether it’s depth of flavor, satisfying texture, or vibrant color. Let’s dive in and see what makes this soup so wonderfully well-rounded!
- Olive oil: Adds richness and is perfect for sautéing garlic and onions to build the flavor base.
- Garlic: Provides a fragrant kick that infuses the broth with warmth.
- Yellow onion: Sweetness and subtle sharpness that balance lovely with herbs and veggies.
- Dried thyme: Brings an earthy, aromatic note that complements the chicken beautifully.
- Carrots: Add natural sweetness and a vibrant orange color, plus a subtle crunch if not overcooked.
- Celery: Lends a fresh, slightly peppery undertone and enhances soup’s texture.
- Chicken breast: The star protein, tender and satisfying after simmering in the broth.
- Diced tomatoes with juice: Introduce brightness and a touch of acidity to lift the flavors.
- Tomato paste: Concentrates the tomato flavor, giving the broth depth and richness.
- Red wine vinegar: Just a splash to balance the sweetness and deepen the overall taste.
- Quinoa: A protein-packed grain that adds body and a pleasant bite to every spoonful.
- Chicken broth: The liquid gold that ties all ingredients together with savory goodness.
- Kale: Provides a lovely leafy green punch packed with nutrients and a bit of texture.
- Salt + pepper: Essential seasonings that bring everything into perfect harmony.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme, and cook for about two minutes while stirring. This step wakes up the flavors and lays the aromatic foundation for the entire soup.
Step 2: Add the Base Vegetables
Next, toss in the chopped carrots and celery. Stir them around in the pot and let them cook for five minutes. This softens the veggies slightly, releasing their natural sweetness and creating texture that you’ll appreciate in every bite.
Step 3: Combine the Main Ingredients
Place the chicken breasts right on top of the vegetables in the pot. Pour in the diced tomatoes with their juice, tomato paste, and a splash of red wine vinegar for that bright tang. Add the uncooked quinoa and pour in the chicken broth. Season the pot with salt and pepper, stir everything together thoroughly, then turn up the heat to bring it all to a boil.
Step 4: Simmer Away to Perfection
Once bubbling, cover the pot and reduce the heat to a gentle simmer. Let it cook uninterrupted for 20 minutes. This is the magic moment where the chicken cooks through, quinoa softens, and flavors meld beautifully. During this time, it’s a great opportunity to prep and tear the kale leaves for the next step!
Step 5: Remove and Shred the Chicken
Use tongs to lift the chicken breasts out of the pot and place them on a clean cutting board to rest. Resting keeps the chicken juicy and makes shredding far easier.
Step 6: Add the Kale
Stir the torn kale pieces straight into the hot soup. The leafy kale will wilt down gently, adding color, nutrients, and a slight chewiness that’s so satisfying.
Step 7: Shred and Return Chicken to Soup
Shred the chicken breasts into bite-sized pieces using two forks. Once shredded, stir the chicken back into the pot and remove the soup from heat. Give it a taste and adjust seasonings if you want a bit more salt or pepper. Now your Nourishing Chicken Quinoa Soup with Vegetables Recipe is ready to be enjoyed hot and fresh!
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few torn basil leaves elevates this soup with fresh herbal brightness. Drizzling a little extra olive oil or adding a spoonful of tangy Greek yogurt can introduce lovely richness that pairs beautifully with the broth.
Side Dishes
Because the soup is quite hearty, serving it alongside crusty bread or garlic toast creates a perfect meal. If you want something lighter, a simple green salad with lemon vinaigrette will compliment the flavors without overshadowing the soup’s wholesome goodness.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls and top each serving with crunchy toasted seeds or slivered almonds for texture. You can also ladle it into bread bowls for a fun, edible presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to four days. This soup’s flavors actually deepen and harmonize even more overnight, making each bowl better than the last.
Freezing
If you want to stash some soup away for busy days, this recipe freezes beautifully. Use a freezer-safe container and freeze for up to three months. Just be sure to leave out the kale when freezing and add it fresh when reheating to keep its vibrant green color and texture.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much, add a splash of chicken broth or water to loosen it up to your preferred consistency.
FAQs
Can I use different greens instead of kale?
Absolutely! Spinach, Swiss chard, or even collard greens work well. Just add them towards the end of cooking so they don’t get overcooked and lose their vibrant color.
Is this soup suitable for meal prep?
Yes, it’s fantastic for meal prep. Because it stores and freezes well, you can prepare a big batch and enjoy healthy, nourishing meals throughout the week with minimal effort.
Can I use pre-cooked chicken instead of raw?
While the recipe calls for cooking chicken directly in the soup for maximum flavor, you can certainly add pre-cooked chicken toward the end of cooking. Just adjust cooking times so the chicken doesn’t dry out.
How can I make this recipe vegetarian?
Swap the chicken broth for vegetable broth and omit the chicken. For added protein, increase the quinoa or toss in some cooked chickpeas or white beans.
What texture does quinoa add to the soup?
Quinoa gives the soup a gentle bite and body, making it more filling without heaviness. It also soaks up the flavors of the broth beautifully, creating a lovely textural balance against the tender chicken and vegetables.
Final Thoughts
This Nourishing Chicken Quinoa Soup with Vegetables Recipe is truly one of those dishes that feels like a wholesome gift you give to yourself after a long day. It’s cozy, packed with good-for-you ingredients, and incredibly delicious. Once you try it, I promise it will become a staple in your kitchen that brings warmth and joy in every spoonful. So go on, give yourself that comforting bowl you deserve today!
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Nourishing Chicken Quinoa Soup with Vegetables 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 and healthy one-pot meal packed with tender chicken breast, nutrient-rich quinoa, and fresh vegetables like carrots, celery, and kale. Perfect for a comforting lunch or dinner, this soup combines savory tomato flavors with wholesome ingredients for a delicious taste that supports wellness.
Ingredients
Sauce & Seasonings
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
- 1 can diced tomatoes with juice (14.5 oz / 398 ml)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- Salt + pepper, to taste
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)
Protein & Grain
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids
- 5 cups chicken broth
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously to release the flavors without browning.
- Sauté Vegetables: Add the chopped carrots and celery to the pot. Stir occasionally and cook for about 5 minutes until they begin to soften, building the base flavor for the soup.
- Add Main Ingredients: Place the uncooked chicken breasts on top of the vegetables in the pot. Pour in the diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Stir everything gently, then increase the heat to bring the liquid to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for 20 minutes, allowing the quinoa to cook, the chicken to poach, and the flavors to meld together. At this point, prepare the kale by washing and tearing it into small pieces.
- Remove Chicken: After 20 minutes, check that the chicken is cooked through. Use tongs to carefully remove the breasts from the pot and place them on a clean cutting board. Let them rest briefly.
- Add Kale: Stir the torn kale pieces into the simmering soup. The residual heat will gently wilt the kale without overcooking it.
- Shred Chicken: Using two forks on the cutting board, shred the rested chicken breasts into bite-sized pieces, ensuring a nice texture for the soup.
- Finish Soup: Return the shredded chicken to the pot and stir well. Remove the pot from heat, taste the soup, and adjust the salt and pepper seasoning if needed. Serve hot and enjoy your nourishing chicken quinoa soup!
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For added spice, include a pinch of red pepper flakes during sautéing.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- To make this soup gluten-free, be sure to use certified gluten-free chicken broth.
- If you want a thicker texture, reduce the broth by simmering uncovered for the last 5-10 minutes before adding kale.
