If you are craving a comforting, delicious bowl that truly feels good for your body and soul, then this Nourishing Chicken Quinoa Soup with Vegetables Recipe is exactly what you need. Imagine tender chicken, vibrant vegetables, and wholesome quinoa all melding together in a savory broth that warms you from the inside out. This recipe perfectly balances hearty textures with fresh, bright flavors, making it a go-to soup for cozy dinners or even packed lunches. It’s not only filling but packed with nutrients that support your well-being, and once you try it, you’ll likely find it becoming your favorite way to enjoy a healthy, satisfying meal.
Ingredients You’ll Need
Simple, straightforward ingredients are the heart and soul of this soup, each bringing its own unique flavor and texture to create a beautiful harmony. These essentials ensure the soup is packed with nutrition, color, and comforting aromas that fill your kitchen with warmth.
- 2 Tbsp olive oil: Adds a rich, fruity base for sautéing and infuses the soup with healthy fats.
- 4 large cloves garlic, minced: Offers a bold, savory kick that enhances every bite.
- 1 medium yellow onion, diced: Brings natural sweetness and depth to the broth as it cooks down.
- 1 Tbsp dried thyme: Introduces subtle earthiness and a fragrant herbal note.
- 1.5 cups chopped carrots (about 2 large carrots): Provides natural sweetness plus a pop of vibrant orange color.
- 1.5 cups chopped celery (about 2 large stalks): Adds crunch and a refreshing, slightly peppery undertone.
- 1 pound chicken breast (uncooked, about 2 breasts): The lean protein star that makes the soup hearty and satisfying.
- 1 can diced tomatoes with juice (14.5 ounces or 398ml): Lends acidity and a touch of sweetness, enriching the broth’s complexity.
- 2 Tbsp tomato paste: Deepens the tomato flavor, giving the soup a luscious richness.
- 1 tsp red wine vinegar: Brightens and balances the soup with a subtle tang.
- 1/3 cup uncooked quinoa: A powerhouse grain that adds a lovely texture and nutritional boost.
- 5 cups chicken broth: The savory liquid that pulls all the ingredients together into an irresistible soup.
- 3 packed cups kale, torn into small pieces (lacinato or curly work great!): Brings vibrant green color and a nutrient-packed, slightly chewy bite.
- Salt + pepper, to taste: Essential for seasoning and bringing out each component’s best flavor.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté Aromatics and Herbs
Start by warming up your olive oil over medium heat in a large pot. Once shimmering, toss in the minced garlic, diced onion, and dried thyme. Stir continuously for about 2 minutes until the onion softens and the aromas fill your kitchen. This step builds a fragrant and flavorful foundation that elevates the entire soup.
Step 2: Add the Carrots and Celery
Next, add chopped carrots and celery to the pot. These veggies not only add essential nutrients but also a delightful crunch and subtle sweetness. Cook for about 5 minutes, stirring occasionally, allowing them to soften just enough to release their natural flavors without losing that satisfying texture.
Step 3: Assemble the Main Ingredients
Gently nestle the chicken breasts directly onto the bed of sautéed vegetables. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season generously with salt and pepper. Give it all a good stir to combine, then turn the heat up so the mixture comes to a steady boil. This is where the magic begins, as all those flavors start to meld beautifully.
Step 4: Simmer the Soup
Once boiling, cover the pot with a lid and reduce the heat to a low simmer. Let it cook gently for about 20 minutes. Feeling productive? This is a perfect time to wash and prep your kale so it’s ready to go in the next step. The simmer works wonders by tenderizing the chicken and infusing the quinoa, creating a nourishing broth that’s rich and complex.
Step 5: Remove and Shred the Chicken
After 20 minutes, check that the chicken is fully cooked through. Using tongs, carefully lift the breasts out of the pot onto a clean cutting board. Let them rest for a few minutes; this allows the juices to redistribute. Then, shred the chicken finely with two forks. This shredding adds a lovely texture that breaks down into the soup, making every spoonful a joyful bite of tender chicken.
Step 6: Stir in the Kale
Return your beautiful torn kale pieces to the simmering pot. Stir them in so they wilt softly into the broth, adding a fresh, slightly chewy texture that contrasts perfectly with the quinoa and chicken. Kale’s hearty greens also boost the soup’s nutritional profile considerably.
Step 7: Incorporate the Shredded Chicken and Final Seasoning
Once the kale has softened to your liking, stir the shredded chicken back into the soup. Remove the pot from heat and take a moment to taste your creation. Adjust the seasoning as needed with salt and pepper. Your Nourishing Chicken Quinoa Soup with Vegetables Recipe is now ready to delight your senses!
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
To make every bowl visually appealing and add extra layers of flavor, consider garnishing with freshly chopped parsley or a few shavings of Parmesan cheese. A light drizzle of extra virgin olive oil can also add a silky finish. These simple touches not only enhance the taste but also make serving feel special.
Side Dishes
This soup tastes fantastic alongside crusty whole-grain bread or a warm, buttery naan. For a lighter pairing, a crisp mixed green salad with lemon vinaigrette complements the heartiness of the soup perfectly, balancing the meal with fresh, bright notes.
Creative Ways to Present
Serving the soup in rustic bowls, topped with vibrant herbs or toasted seeds, elevates the eating experience. For a fun twist, you can ladle it into hollowed-out sourdough bread bowls or portion it into mason jars for on-the-go lunches or meal prep. The key is to keep it inviting and feel-good, just like this Nourishing Chicken Quinoa Soup with Vegetables Recipe itself.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in airtight containers in the refrigerator for up to 4 days. Allow it to cool completely before sealing to maintain the best flavor and texture. Reheating gently on the stove keeps the quinoa from becoming mushy while preserving that fresh homemade taste.
Freezing
This soup freezes beautifully, making it a perfect batch-cooking candidate. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep well for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Nourishing Chicken Quinoa Soup with Vegetables Recipe on the stovetop over medium-low heat, stirring occasionally to ensure even warming. If the soup seems too thick after refrigeration or freezing, add a splash of broth or water to loosen it up and regain that comforting soup consistency.
FAQs
Can I use brown rice instead of quinoa?
Absolutely! Brown rice is a great substitute, though it will require a longer cooking time and a bit more liquid. Just add it along with the chicken broth and adjust the simmering time accordingly.
What can I do if I don’t have kale on hand?
Spinach, Swiss chard, or collard greens work perfectly as alternatives. Add them towards the end of cooking for a fresh, leafy addition that still packs a nutritional punch.
Is it possible to make this soup in a slow cooker?
Yes! You can combine all ingredients except the kale and add the kale in the last 15 minutes of cooking on low heat. This gives you a hands-off option with the same delicious results.
Can I use leftover cooked chicken instead of raw chicken breasts?
Definitely! Just add shredded or chopped cooked chicken during the last 5 minutes of simmering to warm through. This is a great way to reduce cooking time.
How spicy is this Nourishing Chicken Quinoa Soup with Vegetables Recipe?
This soup is mild and comforting by default, but you can easily add a pinch of red pepper flakes or some diced jalapeño during the sautéing step if you like a little heat.
Final Thoughts
I truly hope you give this Nourishing Chicken Quinoa Soup with Vegetables Recipe a try because it’s one of those meals that feels like a warm hug on a chilly day. It’s nourishing, flavorful, and surprisingly easy to pull together. Plus, it’s flexible enough to make your own with different veggies or spices. Once you taste how all those fresh ingredients come together in one bowl, you’ll understand why it’s a favorite in my kitchen and, I’m sure, soon in yours too.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Nourishing Chicken Quinoa Soup with Vegetables is a wholesome and hearty meal perfect for any season. Packed with protein-rich chicken breast, nutrient-dense quinoa, and a medley of fresh vegetables like carrots, celery, and kale, this soup combines comfort with health. The savory broth is infused with garlic, thyme, diced tomatoes, and a hint of red wine vinegar, creating a flavorful and satisfying dish that’s easy to prepare in under an hour.
Ingredients
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 and Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids and Flavorings
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt + pepper, to taste
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and thyme. Cook for 2 minutes, stirring continuously until fragrant and the onions are translucent.
- Cook the vegetables: Add chopped carrots and celery to the pot. Stir and cook for 5 minutes, allowing the vegetables to soften slightly.
- Add chicken and liquids: Place the raw chicken breasts on top of the vegetables. Add diced tomatoes with their juices, tomato paste, red wine vinegar, quinoa, and chicken broth. Season with salt and pepper. Stir well to combine, then increase the heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to a simmer. Let cook for 20 minutes to allow the chicken to cook through and the quinoa to fully absorb flavors. Meanwhile, prepare the kale by washing and tearing it into small pieces.
- Remove and shred chicken: Remove the cooked chicken breasts using tongs and place them on a clean cutting board. Let rest for a few minutes.
- Add kale to soup: Stir the torn kale pieces into the simmering soup. The heat will wilt the kale nicely.
- Shred the chicken: Using two forks on the cutting board, shred the chicken into small pieces suitable for the soup.
- Combine and finish: Stir the shredded chicken back into the soup. Remove the pot from heat. Taste and adjust salt and pepper as needed. Serve hot and enjoy your nourishing meal!
Notes
- Use lacinato kale (dinosaur kale) or curly kale depending on preference; both work well.
- Quinoa adds a nutritious boost with protein and fiber, but you can substitute with rice or barley if desired.
- For deeper flavor, you can brown the chicken breasts briefly in the pot before adding liquids.
- Feel free to add other vegetables like zucchini or bell peppers for variety.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for meal prep.
- If preferred, substitute chicken broth with vegetable broth for a different flavor profile.
