Description
This nourishing chicken quinoa soup with vegetables is a hearty and healthy meal perfect for any day. Packed with lean chicken breast, nutrient-rich quinoa, and a variety of fresh vegetables like carrots, celery, and kale, it offers a wholesome blend of flavors and textures. The soup is enhanced with garlic, onion, thyme, and a touch of tomato paste and red wine vinegar for a slightly tangy depth. It’s a comforting, protein-packed dish that’s simple to prepare and ideal for a balanced diet.
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 & Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids & Seasoning
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat 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 soften the ingredients and release their flavors.
- Add vegetables: Add chopped carrots and celery to the pot. Stir and cook for 5 minutes until the vegetables start to soften.
- Add main ingredients: Place the raw chicken breasts on top of the vegetables in the pot. Then add diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir well to combine and increase heat to bring the liquid to a boil.
- Simmer soup: Once boiling, cover the pot and reduce the heat to a simmer. Allow the soup to cook for 20 minutes. This is a good time to wash and prepare the kale.
- Remove cooked chicken: After 20 minutes, check that the chicken is fully cooked through. Use tongs to remove the chicken breasts from the pot and place them on a clean cutting board to rest.
- Add kale: Stir the torn kale pieces into the simmering soup to wilt them gently.
- Shred chicken: On the cutting board, shred the chicken breasts into bite-sized pieces using two forks.
- Combine and finish: Stir the shredded chicken back into the pot. Remove the soup from heat. Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot and enjoy!
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- To make this soup gluten-free, ensure chicken broth is gluten-free certified.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- Quinoa adds a full protein profile, making this soup very balanced and satisfying.
