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
Scale
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.
