This Nourishing Chicken Quinoa Soup With Vegetables Recipe is like a warm hug in a bowl, packed with wholesome ingredients that comfort your soul and nourish your body. Imagine tender chicken breast, hearty quinoa, and a colorful mix of fresh veggies all simmered together in a flavorful broth that’s both satisfying and healthy. Perfect for cozy dinners or when you need a little extra pick-me-up, this recipe brings vibrant flavors and textures together to create an unforgettable and nourishing meal.
Ingredients You’ll Need
The magic of this soup comes from simple yet essential ingredients that each play a special role to bring the dish to life. From aromatic garlic and onion to nutrient-rich kale and quinoa, every component balances taste, texture, and color beautifully.
- Olive oil: A heart-healthy fat that adds richness and helps sauté the aromatics.
- Garlic, minced: Pungent and fragrant, it builds the base of flavor.
- Yellow onion, diced: Adds sweetness and depth when softened.
- Dried thyme: Brings a subtle, earthy herb note to the soup.
- Carrots, chopped: Add natural sweetness and a pop of color.
- Celery, chopped: Adds crispness and a fresh, savory flavor layer.
- Chicken breast: The lean protein anchors the soup with tender, juicy bites.
- Diced tomatoes with juice: Provide acidity and a juicy burst of brightness.
- Tomato paste: Concentrated flavor that enriches the broth.
- Red wine vinegar: Adds a tangy lift balancing the richness.
- Uncooked quinoa: A gluten-free grain that boosts the heartiness and texture.
- Chicken broth: The flavorful liquid base that carries all the ingredients.
- Kale, torn: A nutrient powerhouse that brings color and a slight bitterness to round out the soup.
- Salt and pepper: Essential seasonings to taste for finishing touches.
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. Toss in the minced garlic, diced onion, and dried thyme, stirring continuously for about 2 minutes until fragrant and the onion starts to soften. This step is crucial because it develops the flavor base that will infuse the entire soup.
Step 2: Add the Vegetables
Next, add the chopped carrots and celery to the pot. Stir everything together and let it cook for 5 minutes. This process gently sweetens the vegetables and softens them just enough to blend perfectly with the broth later on.
Step 3: Build the Soup with Chicken and Liquids
Place the whole chicken breasts right on top of the vegetables in the pot. Then add the can of diced tomatoes along with their juice, tomato paste, red wine vinegar, quinoa, and chicken broth. Season with salt and pepper to taste. Give it a good stir, turn up the heat, and bring the entire mixture to a rolling boil. This is where all the flavors start to meld beautifully.
Step 4: Simmer So the Flavors Can Marry
Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for 20 minutes. This slow cooking allows the chicken to become tender while the quinoa absorbs the savory broth. Tip: Use this time to wash and prep the kale, so it’s ready to go in the next step!
Step 5: Remove Chicken to Shred
When the chicken breasts are cooked through, use tongs to carefully lift them out of the pot. Place the chicken on a clean cutting board and let it rest for a few minutes. This resting period helps keep the meat juicy and makes shredding easier.
Step 6: Add the Kale
Stir the torn kale pieces directly into the hot soup. The residual heat will wilt the kale perfectly, adding a delicious green pop and nutritional boost with every bite.
Step 7: Shred the Chicken
Using two forks, shred the chicken breasts into bite-sized pieces on the cutting board. This texture contrast enhances the soup and makes it feel like a nourishing, full meal.
Step 8: Finish the Soup
Return the shredded chicken to the pot and stir everything together. Remove the soup from heat and taste for seasoning, adding extra salt and pepper if needed. Serve it hot and enjoy a bowl full of comfort and nourishment!
How to Serve Nourishing Chicken Quinoa Soup With Vegetables Recipe
Garnishes
Fresh herbs like parsley or a sprinkle of grated Parmesan cheese work wonderfully as toppings to add brightness and extra flavor. A squeeze of lemon juice can also bring some wonderful lift that complements the savory broth.
Side Dishes
This soup pairs perfectly with crusty bread or warm garlic toast to soak up every last drop. A light side salad with a citrus vinaigrette can add freshness and round out the meal.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy vibe, or offer it in mason jars for easy, portable lunches. For a bit of fun, add a dollop of Greek yogurt or sour cream on top for creaminess and tang.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it a perfect meal prep option for busy weeks.
Freezing
You can freeze the soup in freezer-safe containers for up to 3 months. For best texture, add fresh kale or herbs only after reheating, as freezing can cause greens to become mushy.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if it thickens too much. Avoid microwaving as slow reheating helps keep the chicken tender and the quinoa fluffy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs would add extra juiciness and flavor, but keep in mind they may take a little longer to cook through. Just adjust simmer time to ensure they’re fully done.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this soup a great option for those avoiding gluten. It’s also a fantastic source of protein and fiber.
Can I make this soup vegetarian?
Definitely! Skip the chicken and use vegetable broth instead. You can add extra beans or tofu for protein and still enjoy a hearty, nourishing soup.
How do I know when the chicken is fully cooked?
The chicken is done when it’s no longer pink inside and reaches an internal temperature of 165°F (74°C). It should shred easily with a fork.
Can I add other vegetables?
Yes! Feel free to customize with veggies like zucchini, bell peppers, or green beans. Just adjust cooking times to make sure everything is tender and flavorful.
Final Thoughts
If you’re looking for a dish that feels like a home-cooked hug, this Nourishing Chicken Quinoa Soup With Vegetables Recipe is the perfect answer. It’s easy to make, packed with wholesome ingredients, and full of comforting flavors that make any day better. I can’t wait for you to give it a try and see how it becomes a favorite in your recipe rotation as well!
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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 wholesome meal, perfect for cozy days. Packed with tender chicken breast, nutrient-rich quinoa, and plenty of fresh vegetables like carrots, celery, and kale, this soup offers a comforting blend of flavors enhanced by garlic, thyme, and tomatoes. A touch of red wine vinegar brightens the dish, making it a well-balanced, healthy option for lunch or dinner.
Ingredients
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)
- 3 packed cups kale, torn into small pieces (lacinato or curly kale)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 2 Tbsp tomato paste
Proteins and Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids and Seasoning
- 5 cups chicken broth
- 1 tsp red wine vinegar
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme. Cook for 2 minutes, stirring continuously until fragrant and the onions begin to soften.
- Add Vegetables: Stir in the chopped carrots and celery. Cook for an additional 5 minutes, allowing the vegetables to soften slightly while stirring occasionally.
- Add Chicken and Liquids: Place the whole chicken breasts on top of the vegetables. Add the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir well, then increase the heat and bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot, reduce the heat to a low simmer, and cook for 20 minutes. During this time, you can wash and prep the kale.
- Remove Chicken: After 20 minutes, check that the chicken is fully cooked through. Use tongs to 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 soup pot. The residual heat will soften the kale as it simmers gently.
- Shred Chicken: Using two forks, shred the cooked chicken breasts into small pieces on the cutting board.
- Combine and Finish: Stir the shredded chicken back into the soup. Remove the pot from heat, taste, and adjust salt and pepper as needed. Serve the soup hot and enjoy.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier version, add a pinch of red pepper flakes with the thyme.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 2 months.
- Quinoa adds extra protein and fiber, making this soup more filling and nutritious.
- Using bone-in chicken breasts could enhance flavor but will require longer cooking time.
