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
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 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.
