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There is something incredibly comforting about a warm, wholesome bowl of soup that not only fills you up but also nourishes your body deeply. The Nourishing Chicken Quinoa Soup With Vegetables Recipe is exactly that kind of meal—a vibrant, protein-packed delight combining tender chicken, earthy quinoa, and fresh vegetables in a flavorful broth that feels like a warm hug on a chilly day. Whenever I make this soup, I’m reminded how easy it is to create something both delicious and good for you with simple ingredients you likely already have in your kitchen.
Ingredients You’ll Need
This recipe comes together effortlessly with straightforward, pantry-friendly ingredients that each bring their own special touch to the final soup. From the rich depth of olive oil and garlic to the hearty texture of quinoa and the fresh green burst from kale, every single item plays a vital role in building layers of flavor and wholesomeness.
- Olive oil: Adds a subtle fruity richness and is perfect for gently sautéing aromatics.
- Garlic (4 large cloves, minced): Infuses the broth with a classic, warming aroma and a touch of sharpness.
- Yellow onion (1 medium, diced): Provides a mild sweetness and depth when cooked down.
- Dried thyme (1 Tbsp): Lends an herbaceous, earthy note that complements the chicken beautifully.
- Carrots (1.5 cups chopped): Offer natural sweetness and vibrant color, making the soup inviting.
- Celery (1.5 cups chopped): Brings a slight crunch and subtle bitterness that balances the flavors.
- Chicken breast (1 pound, uncooked): The lean protein star of the dish that cooks tenderly in the broth.
- Diced tomatoes with juice (1 can, 14.5 oz): Add tang and a hint of acidity, brightening the soup.
- Tomato paste (2 Tbsp): Deepens the tomato flavor with a concentrated richness.
- Red wine vinegar (1 tsp): Introduces an uplifting acidity to balance all the savory elements.
- Quinoa (1/3 cup uncooked): Adds a lovely nutty flavor and hearty texture, boosting the nutritional value.
- Chicken broth (5 cups): The flavorful liquid base that ties all the ingredients together.
- Kale (3 packed cups, torn): Delivers a fresh, slightly bitter green touch and a superfood punch.
- Salt and pepper (to taste): Essential seasonings to elevate every component perfectly.
How to Make Nourishing Chicken Quinoa Soup With Vegetables Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by warming olive oil in a large pot over medium heat. Once fragrant, add minced garlic, diced onion, and dried thyme. Stir them continuously as they cook for about 2 minutes until the onion softens and everything smells irresistible. This simple but crucial step creates a fragrant foundation for your soup’s flavor profile.
Step 2: Introduce the Vegetables
Next, add your chopped carrots and celery to the pot. Stir everything together and cook for another 5 minutes. This process allows the vegetables to release their natural sweetness and start to gently soften, adding a subtle crunch that will round out the finished soup beautifully.
Step 3: Add Chicken and Flavor Components
Place the raw chicken breasts right on top of the vegetables. Then, pour in the canned diced tomatoes with their juice, add tomato paste, a splash of red wine vinegar, the uncooked quinoa, and chicken broth. Season generously with salt and pepper, give everything a good stir, and turn the heat higher until the liquid comes to a boil. This step is where all those wonderful ingredients meld into a hearty base.
Step 4: Simmer Until Chicken is Cooked and Quinoa Tender
Once boiling, cover the pot and reduce heat to a gentle simmer. Let it cook for about 20 minutes. This not only cooks the chicken through perfectly but also allows the quinoa to absorb the savory broth, becoming light and fluffy. While the soup simmers, it’s the perfect time to wash and tear your kale, prepping it for the final steps.
Step 5: Shred Chicken and Add the Greens
When the chicken is cooked through, use tongs to remove the breasts from the pot and transfer them to a cutting board. While still warm, shred the chicken into bite-sized pieces using two forks—it’s unbelievably satisfying! Stir the torn kale into the simmering pot, then return the shredded chicken back to the soup. Give everything a final stir before removing from heat. This last touch adds a fresh texture and an extra nutrient boost.
How to Serve Nourishing Chicken Quinoa Soup With Vegetables Recipe
Garnishes
To elevate your bowl, try garnishing with freshly chopped parsley or a sprinkle of grated Parmesan cheese. A squeeze of lemon juice right before serving adds a delightful brightness that cuts through the richness, making every spoonful feel even more vibrant and fresh.
Side Dishes
This Nourishing Chicken Quinoa Soup With Vegetables Recipe pairs wonderfully with crusty whole-grain bread or a simple mixed greens salad. These sides complement the soup’s hearty texture and offer added contrast, making your meal balanced and complete.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or individual mini cocottes, which create an inviting presentation perfect for family dinners or cozy gatherings. You can also top each bowl with a drizzle of extra virgin olive oil or a dollop of Greek yogurt for a creamy contrast.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve freshness. Before enjoying again, give it a good stir as some ingredients like quinoa can settle or thicken slightly.
Freezing
You can freeze portions of this soup in freezer-safe containers for up to 2 months. Just remember that kale may slightly change texture after freezing, so if you prefer a crispier green, you might want to add fresh kale after reheating.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat to prevent the chicken from drying out. Stir occasionally to distribute the heat evenly. If it thickens too much, simply add a splash of chicken broth or water to loosen it up.
FAQs
Can I use other types of greens instead of kale?
Absolutely! Spinach, Swiss chard, or even collard greens would work well. Just add them late in the cooking process so they stay tender and vibrant.
Is quinoa necessary or can I substitute another grain?
Quinoa adds a lovely texture and a protein boost, but you can swap it out for rice, barley, or even small pasta shapes if you prefer. Adjust cooking times accordingly to ensure the grain cooks fully.
Can I make this soup vegetarian or vegan?
Yes! Replace chicken broth with vegetable broth and omit the chicken or swap it for cooked chickpeas or tofu for protein. The tomato and vegetable base will still offer a delicious and nourishing experience.
How do I prevent the quinoa from getting mushy?
Rinse quinoa thoroughly before adding to remove its natural coating, which can be bitter. Also, avoid overcooking by simmering gently and monitoring the soup so the quinoa remains tender but not mushy.
What type of chicken breast is best for this recipe?
Boneless, skinless chicken breasts are ideal for this soup because they cook uniformly and shred easily. You can also use chicken thighs for a richer, more flavorful broth if you like.
Final Thoughts
I truly hope you give this Nourishing Chicken Quinoa Soup With Vegetables Recipe a try soon—it’s a soul-warming dish that tastes like care and comfort in every bite. Simple to prepare yet deeply satisfying, it’s perfect for any day you want to nourish yourself and those you love. Once you make it, I bet it’ll become a beloved staple in your recipe collection, just like it is in mine!
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Nourishing Chicken Quinoa Soup With Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and nourishing chicken quinoa soup packed with fresh vegetables and hearty kale. This recipe features tender chicken breasts simmered with carrots, celery, tomatoes, and quinoa in a flavorful broth, making it a wholesome and comforting meal perfect for any day.
Ingredients
Soup Base
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
Vegetables & Protein
- 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)
- 3 packed cups kale, torn into small pieces (lacinato or curly)
Liquids & Grains
- 1 can diced tomatoes with juice (14.5 ounce / 398 ml can)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 1/3 cup uncooked quinoa
- 5 cups chicken broth
Seasonings
- Salt + pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes, stirring continuously to soften the aromatics and release their fragrance.
- Add Vegetables: Incorporate the chopped carrots and celery into the pot. Stir and cook for an additional 5 minutes to slightly soften the vegetables and deepen their flavors.
- Add Chicken and Liquids: 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 gently to combine all ingredients, then raise the heat to bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and lower the heat to maintain a gentle simmer. Let the soup cook for 20 minutes to fully cook the chicken and allow the quinoa to expand. (Tip: Use this time to wash and prep the kale.)
- Remove 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. Allow them to rest briefly.
- Add Kale: Stir the torn kale pieces into the simmering soup, allowing them to wilt and absorb the flavors.
- Shred Chicken: Using two forks, shred the rested chicken breasts into bite-sized pieces on the cutting board.
- Combine and Finish: Stir the shredded chicken back into the soup. Remove the pot from heat, taste, and adjust seasonings with additional salt and pepper if needed. Serve the soup hot and enjoy!
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- For a spicier version, add a pinch of red pepper flakes during the sauté stage.
- Kale can be replaced with spinach or Swiss chard if preferred.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Quinoa adds protein and fiber, making this soup filling and nutritious.
