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
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)
- 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.
