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If you’re craving something that feels like a warm hug from the inside, look no further than this Nourishing Chicken Quinoa Soup with Vegetables Recipe. It’s the perfect blend of wholesome ingredients that come together in a savory, vibrant broth, bursting with fresh vegetables, tender chicken, and the nutritious power of quinoa. This soup not only satisfies your hunger but also comforts your soul, making it an ideal meal for cozy evenings or whenever you need a nourishing boost.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this soup shine. Each element plays a vital role in building layers of flavor, texture, and color that turn this humble soup into a feast for the senses.
- Olive oil: Adds a subtle richness and helps soften the aromatics for a flavorful base.
- Garlic (4 large cloves, minced): Provides an intoxicating aroma and depth right from the first sauté.
- Yellow onion (1 medium, diced): Offers sweetness and a tender bite that melds perfectly with vegetables.
- Dried thyme (1 Tbsp): Brings herbal notes that complement the chicken and veggies beautifully.
- Carrots (1.5 cups chopped): Add natural sweetness and vibrant orange color to brighten the soup.
- Celery (1.5 cups chopped): Introduces a crisp, fresh flavor and a subtle crunch.
- Chicken breast (1 pound, raw): The star protein that cooks tender and juicy right in the soup.
- Diced tomatoes with juice (1 can, 14.5 oz): Infuse acidity and a rich tomatoey base that balances the broth.
- Tomato paste (2 Tbsp): Concentrates umami flavors and thickens the broth slightly.
- Red wine vinegar (1 tsp): Adds a bright, tangy lift to round out the flavors.
- Quinoa (1/3 cup, uncooked): Packed with protein and fiber, it lends a satisfying texture.
- Chicken broth (5 cups): The comforting liquid foundation that ties everything together.
- Kale (3 packed cups, torn): Brings earthiness, vibrant green color, and a nutritional boost.
- Salt and pepper: Essential for seasoning and enhancing every element of this soup.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat, then add the minced garlic, diced onion, and dried thyme. Cook while stirring continuously for about 2 minutes until fragrant and the onions have softened. This step is where the base of flavor begins to develop, setting the stage for a rich soup.
Step 2: Add the Vegetables
Stir in the chopped carrots and celery and cook for another 5 minutes. This brief cooking tenderizes the vegetables just enough to release their natural sweetness while keeping some bite, adding texture and a pop of color to the broth.
Step 3: Combine the Main Ingredients
Nestle the raw chicken breasts on top of the softened vegetables, then pour in the diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season the whole pot with salt and pepper. Give everything a good stir, crank the heat to bring it all to a rolling boil—this is where the magic starts to happen as the flavors mingle.
Step 4: Simmer the Soup
Once boiling, cover the pot and turn the heat down to a gentle simmer. Let it cook for 20 minutes. Meanwhile, it’s the perfect moment to prep the kale by washing and tearing it into manageable pieces since it will join the pot in the next step.
Step 5: Remove and Shred the Chicken
When the chicken is thoroughly cooked through, carefully lift the breasts out with tongs and place them on a cutting board to rest just long enough for you to shred them easily with two forks into bite-sized pieces.
Step 6: Incorporate the Kale
Stir the torn kale directly into the simmering soup pot. The heat will gently wilt the kale while preserving its tender texture and brilliant green hue, adding a hearty dose of vitamins and minerals to your cellular happiness.
Step 7: Add the Shredded Chicken Back In
Return the shredded chicken to the pot and give the soup a good stir. Now is the time to taste and adjust the seasoning with extra salt or pepper as needed. Turn off the heat and savor the vibrant aroma — your Nourishing Chicken Quinoa Soup with Vegetables Recipe is ready to enjoy!
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
To elevate your soup experience, sprinkle freshly chopped parsley or a few grinds of black pepper for an aromatic finish. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can also brighten the bowl, adding freshness that contrasts deliciously with the warm broth.
Side Dishes
This soup shines on its own but pairs beautifully with a warm crusty bread or toasted garlic baguette for dipping. For a light side, consider a simple green salad dressed in lemon vinaigrette to bring a crisp contrast to the hearty soup.
Creative Ways to Present
Serve the soup in rustic bowls to emphasize the cozy, homemade vibe. For a fun twist, ladle the soup into hollowed-out bread bowls, turning your meal into a delightful edible container that’s perfect for chilly days or casual gatherings with friends.
Make Ahead and Storage
Storing Leftovers
This soup keeps incredibly well in the fridge for up to four days in an airtight container. The flavors deepen even more after a day or two, making it a fantastic make-ahead option for busy weeks. Just give it a good stir before reheating.
Freezing
You can freeze leftover soup for up to three months. Hold off on adding the kale if you plan to freeze, as it can become a bit mushy. Freeze the soup base and chicken, then add fresh kale when reheating for the best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup feels too thick after refrigeration or freezing, just add a splash of chicken broth or water to loosen it up to your preferred consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and tend to stay juicy, but you may want to adjust the cooking time slightly since thighs can vary in thickness.
Is quinoa necessary in this soup?
Quinoa is wonderful here because it adds protein, fiber, and a pleasant texture, but you can substitute it with rice or barley if preferred, keeping in mind that cooking times may change.
Can I make this soup vegetarian?
Yes! Just swap the chicken broth for vegetable broth and omit the chicken. You can boost protein by adding beans or extra quinoa, and perhaps include mushrooms for more umami flavor.
How spicy is this soup?
This Nourishing Chicken Quinoa Soup with Vegetables Recipe is naturally mild and comforting, but you can spice it up by adding red pepper flakes or a dash of hot sauce tailored to your taste.
What’s the best type of kale to use?
Lacinato (dinosaur) kale or curly kale both work beautifully here, offering a slightly different texture and flavor profile but equally nutritious and tasty once cooked into the soup.
Final Thoughts
There’s something truly special about a soup that not only warms you physically but also nourishes you deeply. This Nourishing Chicken Quinoa Soup with Vegetables Recipe is an all-in-one meal filled with vibrant flavors, textures, and wholesome goodness. Whether you’re making it for a simple family dinner or to impress friends with your cozy cooking skills, it’s bound to become a go-to in your kitchen. So grab your ingredients, dive into the process, and enjoy every spoonful of this soul-soothing dish!
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Delicious 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 one-pot meal combining tender chicken breast, nutrient-packed quinoa, and vibrant vegetables simmered together in a flavorful broth. Perfect for a cozy lunch or dinner, this soup offers a balanced blend of protein, fiber, and vitamins, making it both comforting and nourishing.
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)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 3 packed cups kale, torn into small pieces (lacinato or curly kale)
Protein and Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids and Seasonings
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Prepare aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously to release the flavors.
- Sauté vegetables: Add chopped carrots and celery to the pot. Stir and cook together for 5 minutes until they begin to soften.
- Add main ingredients: Place the chicken breasts on top of the vegetables in the pot. Add diced tomatoes (with their juices), tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir all ingredients well. Increase heat and bring the liquid to a rolling boil.
- Simmer soup: Once boiling, cover the pot with a lid and reduce heat to a low simmer. Let the soup cook for 20 minutes, allowing the chicken to cook through and flavors to meld. (Tip: you can wash and prep the kale during this time.)
- Remove chicken: When the chicken is fully cooked, use tongs to carefully remove the breasts from the pot. Transfer them to a clean cutting board and let them rest for a moment.
- Add kale: Stir the torn pieces of kale into the hot soup in the pot. This allows the greens to wilt slightly in the residual heat.
- Shred chicken: On the cutting board, shred the rested chicken breasts by pulling them apart into small pieces using two forks.
- Combine and finish: Stir the shredded chicken back into the soup. Remove the pot from heat and taste the soup. Adjust salt and pepper if needed. Serve hot and enjoy your nourishing meal!
Notes
- Use lacinato or curly kale for best texture and flavor.
- Quinoa adds protein and a slightly nutty texture, feel free to substitute with brown rice if preferred, but cook time may vary.
- Leftovers keep well for up to 3 days refrigerated and can be frozen for longer storage.
- For a spicier broth, add a pinch of crushed red pepper flakes in step 3.
- Ensure chicken reaches an internal temperature of 165°F (74°C) to be safely cooked through.
