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
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 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.
