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
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)
- 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.
