Description
This Nourishing Chicken Quinoa Soup with Vegetables is a wholesome, flavorful dish packed with tender chicken, nutrient-rich quinoa, and vibrant vegetables simmered together to create a comforting and healthy meal perfect for any season.
Ingredients
Scale
Soup Base
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
Vegetables
- 1.5 cups chopped carrots (about 2 large carrots)
- 1.5 cups chopped celery (about 2 large stalks)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 3 packed cups kale, torn into small pieces (lacinato or curly)
Protein & Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids & Seasonings
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes, stirring continuously, until the onions are translucent and fragrant.
- Add Vegetables: Incorporate the chopped carrots and celery into the pot. Stir and cook for about 5 minutes to soften the vegetables slightly.
- Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Pour in diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Stir everything well, increase heat to bring the mixture to a boil.
- Simmer the Soup: Once boiling, cover the pot and reduce the heat to a low simmer. Cook for 20 minutes, allowing the chicken to cook through and the quinoa to absorb the flavors. (Tip: prepare the kale while the soup simmers.)
- Remove and Shred Chicken: After the chicken is fully cooked, use tongs to remove the breasts from the pot and place them on a clean cutting board. Let them rest briefly.
- Add Kale to Soup: Stir the torn kale pieces into the simmering soup to wilt and soften.
- Shred Chicken: With two forks, shred the chicken breasts into small bite-sized pieces on the cutting board.
- Combine and Serve: Return the shredded chicken to the soup, stir well and remove the pot from heat. Adjust seasoning if needed and serve the soup hot for a nourishing meal.
Notes
- Use lacinato or curly kale as preferred for texture and flavor.
- Red wine vinegar adds a subtle acidity that brightens the soup, but you may substitute with apple cider vinegar if preferred.
- You can prepare the kale while the soup simmers to save time.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make this soup gluten free, ensure your chicken broth is labeled gluten free.
