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
Scale
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.
