If you’re craving a bowl of comfort that feels as good as it tastes, the Nourishing Chicken Quinoa Soup with Vegetables Recipe is exactly what your kitchen needs. This hearty soup brings together tender chicken, nutrient-packed quinoa, and vibrant vegetables in a savory broth that’s both satisfying and wholesome. It’s the perfect balance of flavors and textures that warms you from the inside out, making it a go-to recipe for cozy nights or anytime you want a healthy pick-me-up.
Ingredients You’ll Need
The beauty of this Nourishing Chicken Quinoa Soup with Vegetables Recipe lies in its simplicity and the freshness of each ingredient. Every item on the list plays a critical role in creating layers of flavor, whether it’s the rich earthiness of the thyme or the bright freshness of the kale.
- Olive oil: Adds a subtle fruity richness and helps soften the vegetables at the start.
- Garlic: Brings a warm, aromatic base that wakes up the soup’s flavor.
- Yellow onion: Provides sweetness and depth when sautéed.
- Dried thyme: Offers a fragrant herbal note that complements the chicken perfectly.
- Carrots: Contribute a gentle sweetness and vibrant orange hue.
- Celery: Adds crunch and a subtle peppery undertone.
- Chicken breasts: The lean protein star of the dish, tender and juicy after simmering in the broth.
- Diced tomatoes with juice: Impart acidity and a hint of sweetness, balancing the savory broth.
- Tomato paste: Concentrates tomato flavor for richness and color.
- Red wine vinegar: Adds a mild tang that brightens and lifts the flavors.
- Quinoa: A fantastic gluten-free grain that adds body and a slight nuttiness.
- Chicken broth: The flavorful foundation that ties all ingredients together.
- Kale: Rich in nutrients, it adds texture and a fresh pop of green.
- Salt + pepper: Essential seasonings to enhance and balance all the flavors.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme, stirring gently. Cook this mixture for about 2 minutes until fragrant and the onions begin to soften. This step releases layers of savory flavors that create the delicious base for your soup.
Step 2: Add the hearty vegetables
Now, toss in the chopped carrots and celery. These vegetables will add a subtle sweetness and wonderful crunch to your soup. Stir and cook them for about 5 minutes, allowing them to soften slightly and mingle with the garlic and onion aromatics.
Step 3: Combine chicken and flavorful liquids
Place the chicken breasts right on top of the vegetables in the pot. Then add the diced tomatoes (with their juice), tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper to taste. Give everything a good stir to blend the flavors, then increase the heat to bring the mixture to a boil.
Step 4: Simmer to tender perfection
Once the soup reaches a boil, cover the pot and reduce the heat to maintain a gentle simmer. Let it cook for 20 minutes, giving the chicken time to become tender and the quinoa time to swell and cook through. This slow simmer lets all the flavors marry beautifully. TIP: This is a perfect opportunity to wash and prep your kale while waiting.
Step 5: Remove and shred the chicken
After the chicken is cooked through, carefully lift the breasts from the pot using tongs and place them on a clean cutting board to cool briefly. This pause prevents the chicken from breaking apart too soon, helping you shred it into just the right size.
Step 6: Add the kale
Stir in the torn kale pieces directly into the simmering soup. The residual heat will gently wilt the kale, preserving a bit of its color and fresh flavor while enhancing the soup’s nutrient content.
Step 7: Shred the chicken
Using two forks, shred the chicken breasts into bite-sized strips on your cutting board. This shredding technique helps the chicken evenly distribute throughout the soup, providing tender bits in every spoonful.
Step 8: Finish and enjoy
Stir the shredded chicken back into the pot. Give your soup a taste and adjust salt and pepper as needed. Remove from heat and ladle into bowls for a soul-warming meal that’s nutritious and utterly delicious. This final step brings all the ingredients together perfectly.
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
To elevate your soup, fresh garnishes like chopped parsley or a squeeze of lemon juice add brightness and an extra layer of freshness. A sprinkle of freshly ground black pepper or a drizzle of olive oil can also beautifully finish each bowl.
Side Dishes
This soup pairs wonderfully with crusty whole-grain bread or warm garlic naan to soak up every last drop. A simple green salad or roasted vegetables add extra variety to make a full, balanced meal.
Creative Ways to Present
Serve the soup in rustic bowls with a small side of avocado slices or a dollop of plain Greek yogurt for creaminess. For an inviting touch, arrange fresh herbs around the bowl or add a sprinkle of roasted pumpkin seeds for crunch. These simple tweaks make your Nourishing Chicken Quinoa Soup with Vegetables Recipe feel special and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it into airtight containers. Stored in the refrigerator, it stays fresh for up to 3 days, making it perfect for easy lunches or dinners later in the week.
Freezing
You can freeze this soup in portion-sized containers for up to 3 months. Quinoa retains its texture well, and the kale may soften slightly but still adds flavor and nutrients. Just thaw overnight in the refrigerator before reheating.
Reheating
Warm your soup gently on the stove over low to medium heat, stirring occasionally until heated through. If it thickens too much, add a splash of chicken broth or water to loosen it up. This ensures every bowl tastes as fresh as the first.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds a unique texture and boosts protein content, you can substitute with brown rice, barley, or even couscous depending on your preference or what you have on hand.
Is it possible to make this soup vegetarian?
Yes, simply swap the chicken broth for vegetable broth and omit the chicken. Add more beans or lentils for protein, and it will still be a filling and delicious meal.
How do I make sure the chicken stays tender?
Simmering the chicken gently and removing it to shred before returning to the soup helps maintain its tenderness. Avoid overcooking by following the timing closely.
Can I prepare this soup in a slow cooker?
Yes! Sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add kale in the last 30 minutes to keep it fresh.
What’s the best way to store leftovers without losing flavor?
Cool the soup quickly, store in airtight containers, and refrigerate promptly. When reheating, add a touch of broth or water to refresh the flavors and consistency.
Final Thoughts
Cooking the Nourishing Chicken Quinoa Soup with Vegetables Recipe is like giving yourself a warm hug in a bowl. It’s nourishing, flavorful, and delightfully simple to prepare, making it a staple you’ll return to again and again. Trust me, once you experience how comforting and vibrant this soup is, it will quickly become one of your favorite recipes to share with loved ones.
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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
- Diet: Low Fat
Description
This Nourishing Chicken Quinoa Soup with Vegetables is a warm, hearty, and healthy meal perfect for any season. Packed with lean chicken breast, nutrient-rich quinoa, and a colorful medley of fresh vegetables like carrots, celery, and kale, this soup delivers satisfying flavor with wholesome ingredients. The addition of garlic, thyme, and a touch of tomato paste and red wine vinegar enhances the savory depth of the broth, making it comforting and delicious. Easy to prepare in one pot, it’s ideal for a wholesome weeknight dinner or a nourishing lunch.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
- 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)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 1/3 cup uncooked quinoa
- 5 cups chicken broth
- 3 packed cups kale, torn into small pieces (lacinato or curly kale)
- Salt and pepper, to taste
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and thyme. Cook for 2 minutes, stirring continuously to soften the aromatics without browning.
- Sauté vegetables: Add chopped carrots and celery to the pot. Stir and cook for another 5 minutes to slightly tenderize the vegetables and build flavor.
- Add chicken and liquids: Place the chicken breasts in the pot on top of the vegetables. Add diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir everything gently 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 low simmer. Let it cook for 20 minutes to allow the chicken to cook thoroughly and the quinoa to soften. Meanwhile, wash and prepare 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. Let the chicken rest for a few minutes.
- Add kale to broth: Stir the torn kale pieces into the simmering soup. Let the heat wilt the kale gently.
- Shred the 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, and taste. Adjust salt and pepper as needed. Serve the soup hot for a nourishing and satisfying meal.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For added spice, add a pinch of red pepper flakes along with the thyme.
- Quinoa cooks quickly and adds protein and texture; do not rinse it before adding to preserve nutrients.
- Use low-sodium chicken broth to control the saltiness of the soup.
- Leftovers keep well refrigerated up to 3 days and freeze nicely for up to 1 month.
