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
Scale
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.
