If you are seeking a warm hug in a bowl that also packs a nutrient-rich punch, look no further than this Nourishing Chicken Quinoa Vegetable Soup Recipe. Combining succulent chicken breast, protein-packed quinoa, and a vibrant medley of garden-fresh vegetables enveloped in a savory tomato-based broth, this soup offers comfort, health, and satisfaction in every spoonful. Perfect for any season, it’s easy to make yet surprisingly elegant, making it an instant favorite for family dinners or when you simply need a nourishing pick-me-up.
Ingredients You’ll Need
Each ingredient in this Nourishing Chicken Quinoa Vegetable Soup Recipe plays an essential role in building layers of flavor, texture, and color. From aromatic herbs to hearty vegetables and wholesome grains, these elements come together to create a balanced and delightful dish.
- 2 Tbsp olive oil: Provides a smooth base for sautéing and adds richness to the broth.
- 4 large cloves garlic, minced: Adds a tantalizing aroma and bold flavor that wakes up your taste buds.
- 1 medium yellow onion, diced: Builds sweetness and depth as it cooks down.
- 1 Tbsp dried thyme: Offers an earthy, herbaceous note that complements the chicken beautifully.
- 1.5 cups chopped carrots: Brings a natural sweetness and vibrant orange color to the mix.
- 1.5 cups chopped celery: Adds a satisfying crunch and subtle freshness.
- 1 pound chicken breast (uncooked): The lean protein star of the soup, tender and heartwarming.
- 1 can diced tomatoes with juice (14.5 oz): Introduces a savory tang and brightens the broth.
- 2 Tbsp tomato paste: Deepens the tomato flavor and thickens the soup slightly.
- 1 tsp red wine vinegar: Balances richness with a hint of acidity for brightness.
- 1/3 cup uncooked quinoa: Packs in wholesome protein and a pleasant nutty texture.
- 5 cups chicken broth: The comforting liquid base that brings all flavors together.
- 3 packed cups kale, torn into small pieces: Adds color, nutrients, and a touch of earthiness.
- Salt + pepper, to taste: Custom seasoning to enhance every ingredient’s natural flavor.
How to Make Nourishing Chicken Quinoa Vegetable Soup Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot over medium heat. Once shimmering, add the minced garlic, diced onion, and dried thyme. Stir these aromatic ingredients continuously for about two minutes until the onion softens and the kitchen fills with their inviting fragrance. This foundational step sets the flavor tone for the entire soup.
Step 2: Cook the Vegetables
Next, toss in the chopped carrots and celery. These sturdy vegetables need a few minutes to soften and release their sweetness, so stir and cook for about five minutes. This will build layers of texture and flavor that complement the tender chicken and quinoa later on.
Step 3: Add Chicken and Liquids
Place the raw chicken breasts on top of the sautéed vegetables carefully. Pour in the canned diced tomatoes with their juices, add the tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season generously with salt and pepper, then stir everything gently to combine. Increase the heat to bring the soup to a boil. This mingling of ingredients will ensure every bite bursts with savory goodness.
Step 4: Simmer and Cook Through
Once boiling, cover the pot with a lid and reduce to a gentle simmer. Let it cook for 20 minutes, allowing the chicken to cook tenderly and the quinoa to puff up, absorbing all the aromatic flavors. This hands-off cooking time is perfect to prep the kale or set your table.
Step 5: Shred Chicken and Add Kale
When the chicken is fully cooked, use tongs to carefully remove the breasts from the pot and place them on a clean cutting board. Meanwhile, stir the torn kale pieces into the simmering soup to wilt gently. Shred the chicken using two forks, pulling it into bite-sized strands, then stir the shredded meat back into the pot. Give the soup a final taste and adjust seasoning if needed before turning off the heat.
How to Serve Nourishing Chicken Quinoa Vegetable Soup Recipe
Garnishes
Elevate your bowl by adding a sprinkle of fresh herbs like parsley or a few shreds of Parmesan cheese for an extra layer of flavor. A light drizzle of good-quality olive oil or a squeeze of fresh lemon juice can brighten the soup beautifully right before serving.
Side Dishes
This soup pairs wonderfully with warm, crusty bread for dipping or a crisp green salad to add texture contrasts. For a heartier meal, serve alongside roasted vegetables or a simple side of steamed rice to soak up every last drop.
Creative Ways to Present
For an inviting presentation, ladle soup into rustic bowls and garnish with kale leaves or microgreens for color. Consider serving it in a bread bowl for an impressive touch that’s sure to wow family and friends. Making individual servings approachable yet special makes this nourishing soup feel even more comforting.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy this nourishing meal again with ease during your busy week.
Freezing
This soup freezes beautifully. Cool it completely before transferring it into freezer-safe containers or zip-top bags. Freeze for up to 3 months, making it a convenient option for quick meals when time is tight.
Reheating
To reheat, thaw frozen soup overnight in the fridge, then warm on the stovetop over medium heat until heated through. Stir occasionally and add a splash of broth or water if it has thickened. Avoid overheating to keep the chicken tender and the kale vibrant.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and stay moist during cooking. Just adjust the cooking time slightly to ensure they’re fully cooked and tender.
Is quinoa necessary or can I substitute another grain?
Quinoa brings a unique texture and protein boost that complements this soup perfectly. However, you could substitute with barley or couscous if you prefer, but cooking times might vary.
What type of kale works best for this soup?
Lacinato (dinosaur) kale and curly kale both work well. Just be sure to tear the leaves into small pieces so they soften nicely during simmering without becoming chewy.
Can I make this soup vegetarian?
Yes! Omit the chicken and use vegetable broth instead. For protein, add extra quinoa or toss in cooked beans like cannellini to keep it hearty and satisfying.
How spicy is this soup? Can I add heat?
This recipe is not spicy but very flavorful. To add heat, consider sprinkling red pepper flakes while sautéing or offering hot sauce at the table for those who like a kick.
Final Thoughts
This Nourishing Chicken Quinoa Vegetable Soup Recipe is a heartfelt take on comfort food that feels like it was made just for you. It’s an easy, wholesome dish loaded with benefits and bursting with flavor. I truly hope you’ll make it soon and savor every cozy, satisfying spoonful that warms both your body and spirit.
Print
Nourishing Chicken Quinoa Vegetable Soup 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 wholesome, one-pot meal packed with tender chicken breast, nutrient-rich quinoa, and a vibrant mix of vegetables including kale, carrots, and celery. Simmered in a savory tomato-based broth with garlic, onion, and herbs, this comforting soup is perfect for a hearty lunch or dinner that satisfies both the body and soul.
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 work!)
Protein and Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Broth and Seasoning
- 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
- 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 to release their flavors and soften the onions.
- Cook Vegetables: Add chopped carrots and celery to the pot. Stir and cook together for 5 minutes until they start to soften and become fragrant.
- Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir everything well then increase the heat to bring the liquid to a boil.
- Simmer Soup: Once boiling, cover the pot and lower the heat to a simmer. Allow the soup to cook gently for 20 minutes, letting the chicken cook through and the quinoa absorb the broth.
- Prepare Kale: While the soup simmers, wash and tear the kale into small pieces in preparation for adding to the soup.
- Shred Chicken: When 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, then shred the chicken into small pieces using two forks.
- Add Kale and Chicken: Stir the torn kale pieces into the simmering soup. Then add the shredded chicken back into the pot. Remove the pot from heat.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve hot and enjoy this comforting and nourishing soup!
Notes
- Use lacinato (dinosaur) kale or curly kale for best texture and flavor.
- Quinoa is added uncooked and simmers in the broth, absorbing the soup’s flavors.
- Shredding the chicken instead of chopping helps it blend better into the soup.
- Red wine vinegar brightens the tomato base and balances flavors.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with tofu.
