Description
This Chicken Quinoa Soup is a nourishing and protein-packed twist on the classic chicken noodle soup. Made with simple, wholesome ingredients like quinoa, fresh vegetables, and tender chicken breast, this cozy soup is ready in just 30 minutes on the stovetop or can be slow-cooked for convenience. Gluten-free and full of comforting flavors, it’s perfect for a healthy lunch or dinner.
Ingredients
Vegetables & Aromatics
- 2 celery stalks, sliced
- 3 carrots, chopped
- 1 cup yellow onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Proteins & Grains
- 1 lb chicken breast (approximately 2 breasts)
- 1 cup quinoa, rinsed
Liquids & Seasonings
- 1 tbsp olive oil
- 7 cups chicken broth, plus more as needed
- 2 tsp hot sauce (adjust to taste)
- 1/2 tsp salt, plus more to taste
- Black pepper, to taste
- Lemon juice, to taste (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a dutch oven or large pot over medium heat. Add sliced celery, chopped carrots, diced onion, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Ingredients & Boil: Stir in bay leaves, chicken breasts, rinsed quinoa, chicken broth, hot sauce, and salt. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce heat to a gentle simmer and cook uncovered for 30 minutes, until the chicken is thoroughly cooked and quinoa is tender.
- Shred Chicken: Use kitchen tongs to remove the chicken breasts onto a cutting board. Shred the meat finely using two forks, then return the shredded chicken to the pot.
- Season & Serve: Add black pepper, and fresh parsley, and drizzle with lemon juice if desired. Stir well and serve warm for a cozy, hearty meal.
Notes
- Calories are per serving and are an estimation.
- To make the soup less spicy, omit the hot sauce and substitute with lemon juice for a bright flavor.
- Store leftovers in a sealed container in the refrigerator for up to 5 days.