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Nourishing Chicken Quinoa Soup with Vegetables Recipe

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4.2 from 128 reviews

A wholesome and hearty chicken quinoa soup packed with fresh vegetables and nutrient-rich kale. This comforting, protein-filled soup combines tender chicken breasts, quinoa, and a medley of carrots, celery, and kale in a flavorful tomato-based broth with herbs and a hint of red wine vinegar for depth.

Ingredients

Main Ingredients

  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 Tbsp dried thyme
  • 1.5 cups chopped carrots (about 2 large carrots)
  • 1.5 cups chopped celery (about 2 large stalks)
  • 1 pound chicken breast (uncooked, about 2 breasts)
  • 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
  • 2 Tbsp tomato paste
  • 1 tsp red wine vinegar
  • 1/3 cup uncooked quinoa
  • 5 cups chicken broth
  • 3 packed cups kale, torn into small pieces (lacinato or curly kale)
  • Salt and pepper, to taste

Instructions

  1. Prepare the base: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme. Cook for 2 minutes, stirring constantly, until fragrant and the onions begin to soften.
  2. Sauté vegetables: Add the chopped carrots and celery to the pot. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly and develop flavor.
  3. Add main ingredients: Place the chicken breasts on top of the vegetables in the pot. Add the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Stir everything together, increase heat, and bring the liquid to a boil.
  4. Simmer the soup: Once boiling, cover the pot and reduce heat to a simmer. Let it cook gently for 20 minutes. Use this time to wash and prepare the kale.
  5. Remove and rest chicken: When the chicken is cooked through, use tongs to carefully remove the breasts from the pot and place them on a clean cutting board. Let the chicken rest briefly.
  6. Add kale: Stir the torn kale pieces into the soup pot, allowing them to wilt and soften in the hot broth.
  7. Shred chicken: Using two forks, shred the rested chicken breasts into small bite-sized pieces on the cutting board.
  8. Combine and finish: Return the shredded chicken to the soup and stir well. Remove the pot from heat, taste, and adjust salt and pepper if needed. Serve the soup hot and enjoy.

Notes

  • You can use either lacinato or curly kale depending on your preference.
  • For a more intense flavor, consider simmering the soup an extra 5–10 minutes after adding the kale.
  • If you prefer a thicker soup, reduce some broth before adding kale or add more quinoa.
  • Leftovers keep well and taste even better the next day.
  • Feel free to substitute chicken broth with vegetable broth for a lighter taste.

Find it online: https://justsosavory.com/nourishing-chicken-quinoa-soup-with-vegetables-recipe/