“`html
If you’ve been craving something both comforting and wholesome, the Nourishing Chicken Quinoa Soup with Vegetables Recipe is exactly what your kitchen needs. This soup is a cozy hug in a bowl, brimming with tender chicken, vibrant vegetables, and hearty quinoa that all come together to create a meal that’s as satisfying as it is nourishing. Its rich flavors and colorful medley make it perfect for chilly afternoons or anytime you want to treat yourself to a bowl of genuine warmth and health packed in every spoonful.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients. Each one plays a vital role in bringing out the perfect balance of taste, texture, and color, making the soup both beautiful and delicious.
- 2 Tbsp olive oil: Adds a subtle fruitiness and helps sauté the aromatics to flavorful perfection.
- 4 large cloves garlic, minced: Provides a pungent, savory kick that builds the flavor base.
- 1 medium yellow onion, diced: Brings sweetness and depth to the broth as it softens.
- 1 Tbsp dried thyme: Infuses the soup with an earthy herbal note that complements the chicken.
- 1.5 cups chopped carrots (about 2 large): Adds natural sweetness and vibrant orange color.
- 1.5 cups chopped celery (about 2 large stalks): Gives a nice crunch and aromatic freshness.
- 1 pound chicken breast (uncooked, about 2 breasts): The hearty protein that makes the soup satisfying and filling.
- 1 can diced tomatoes with juice (14.5 oz or 398ml): Adds acidity and a fresh, bright tomato flavor.
- 2 Tbsp tomato paste: Concentrates the tomato flavor while deepening the color of the broth.
- 1 tsp red wine vinegar: A splash of acidity to balance and brighten the overall taste.
- 1/3 cup uncooked quinoa: Brings a delightful nuttiness and makes the soup more substantial.
- 5 cups chicken broth: The comforting liquid foundation packed with savory richness.
- 3 packed cups kale, torn into small pieces (lacinato or curly): Provides a burst of green, nutrients, and a slight earthiness.
- Salt + pepper, to taste: Essential for seasoning and bringing all flavors together.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the minced garlic, diced onion, and dried thyme. Stir continuously and cook for about 2 minutes until everything becomes fragrant and the onions start to soften. This step lays down the aromatic foundation that transforms a simple soup into something truly inviting.
Step 2: Add Carrots and Celery
Next, add the chopped carrots and celery to the pot. Stir them around and let them cook for roughly 5 minutes. This gentle cooking brings out their natural sweetness and allows them to mingle with the aromatics, layering flavor and brightening the soup’s texture.
Step 3: Combine Proteins and Liquids
Now, place the chicken breasts right on top of the vegetables in the pot. Pour in the diced tomatoes with their juices, add the tomato paste, red wine vinegar, quinoa, and chicken broth. Season everything liberally with salt and pepper. Give it a good stir, crank up the heat, and bring the liquid to a lively boil. This is the moment when all ingredients start their beautiful dance together.
Step 4: Simmer the Soup
Once boiling, cover the pot and reduce the heat to a gentle simmer. Let it cook for 20 minutes. This slow cooking melds the flavors and tenderizes the chicken perfectly. It’s also a great moment to wash and prep your kale, setting the stage for the next steps.
Step 5: Remove and Rest the Chicken
When the chicken is thoroughly cooked, use tongs to lift the breasts out of the pot carefully and place them onto a clean cutting board. Let them rest for a few minutes — this resting helps retain juiciness and makes shredding easier.
Step 6: Add the Kale
Stir the torn kale pieces straight into the simmering soup. The residual heat will wilt the greens just enough to keep their vibrant color and nutritional punch, enhancing both the look and healthfulness of your soup.
Step 7: Shred the Chicken
Using two forks, shred the rested chicken breast into bite-sized, tender strips. This texture is key to incorporating the chicken fully into the soup, ensuring every spoonful is packed with meaty goodness.
Step 8: Combine and Final Seasoning
Return the shredded chicken to the pot, stir everything well, and remove the soup from heat. Take a moment to taste and adjust the seasoning with salt and pepper as needed. Now, your Nourishing Chicken Quinoa Soup with Vegetables Recipe is ready to be savored hot and fresh.
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
Top your soup with freshly chopped parsley or a sprinkle of grated Parmesan for an added burst of flavor and color. A dash of freshly cracked black pepper or a squeeze of lemon juice can also elevate the bright, fresh notes, complementing the hearty ingredients beautifully.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or warm, soft dinner rolls that are perfect for dipping. A simple green salad with a tangy vinaigrette also balances the rich, warm soup perfectly and adds a crisp contrast to the meal.
Creative Ways to Present
Serve your soup in wide, shallow bowls to show off its vibrant colors, or use individual mason jars for a charming, rustic touch if you’re serving guests. Drizzling a little olive oil or a dollop of Greek yogurt right before serving can add creaminess and extra flavor dimension to this comforting dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and refrigerate for up to 3 days. The flavors will continue to meld beautifully overnight, making leftovers arguably even better than the first serving.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop to preserve its delicate textures.
Reheating
Reheat your Nourishing Chicken Quinoa Soup with Vegetables Recipe slowly over low to medium heat, stirring occasionally. If the soup seems too thick after storage, add a splash of chicken broth or water to loosen it up. Heating gently keeps the chicken tender and prevents the quinoa from becoming mushy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and become wonderfully tender. Just adjust the cooking time slightly if they are larger pieces, and be sure they are cooked through.
Is quinoa necessary, or can I replace it with another grain?
Quinoa is fantastic here because it cooks quickly and adds a lovely nutty texture. You could swap it for barley or brown rice, but cooking times will increase accordingly, so plan for longer simmering.
Can I make this recipe vegetarian?
Yes! To make it vegetarian, replace the chicken with extra vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth. Adding some cooked chickpeas can boost protein content nicely.
What is the purpose of red wine vinegar in the soup?
The red wine vinegar brightens and balances the flavors by adding a subtle tang. It helps lift the richness of the chicken and tomatoes for a more vibrant overall taste.
How do I prep kale so it’s tender but not mushy?
Remove tough stems, tear the leaves into small pieces, and add them at the end of cooking. Stirring them into the hot soup just before serving allows the kale to wilt gently while retaining a pleasant texture.
Final Thoughts
This Nourishing Chicken Quinoa Soup with Vegetables Recipe has all the heartwarming, wholesome qualities you could want on a day when you crave comfort without compromise. It’s a dish that’s easy to make, packed with nutrients, and filled with layers of flavor that invite you back for second bowls. I can’t wait for you to try it and discover just how delicious nourishing can be.
“`
Print
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: Gluten Free
Description
This Nourishing Chicken Quinoa Soup with Vegetables is a wholesome, hearty one-pot meal perfect for comforting family dinners. Packed with tender chicken, nutrient-rich quinoa, vibrant vegetables, and flavorful herbs, this soup offers a balanced combination of protein, fiber, and vitamins. It’s easy to prepare and uses simple pantry staples to create a delightful, healthy dish that warms you from the inside out.
Ingredients
Vegetables and Aromatics
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
- 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 work!)
Proteins and Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids and Seasonings
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously to soften the aromatics and release their flavors.
- Cook vegetables: Add the chopped carrots and celery to the pot. Stir well and cook for 5 minutes until the vegetables begin to soften, enhancing their natural sweetness.
- Add chicken and liquids: Place the chicken breasts directly on top of the cooked vegetables. Pour in the diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir gently to combine all ingredients, then increase heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes, allowing the chicken to cook through and the quinoa to soften. Prepare the kale during this time if not already prepped.
- Remove and shred chicken: Using tongs, carefully remove the chicken breasts from the pot and place them on a clean cutting board to rest for a few minutes.
- Add kale to soup: Stir the torn kale pieces into the simmering soup, allowing them to wilt and incorporate flavors.
- Shred chicken: On the cutting board, shred the chicken breasts into small pieces using two forks to create bite-sized shredded chicken.
- Finish and serve: Return the shredded chicken to the soup and stir to combine. Remove the pot from heat, taste, and adjust seasoning with additional salt and pepper if necessary. Serve hot and enjoy this nourishing meal.
Notes
- Using lacinato or curly kale adds great texture and nutrition; remove tough stems before tearing.
- Red wine vinegar adds a subtle acidity to balance the rich tomato and chicken broth flavors.
- Quinoa cook time aligns with the simmer period; ensure it is fully cooked and soft before serving.
- For a thicker soup, allow it to simmer uncovered for an additional 5-10 minutes to reduce liquid.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
