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Nourishing Chicken Quinoa Soup with Vegetables Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add kale to broth: Stir the torn kale pieces into the simmering soup. Let the heat wilt the kale gently.
  7. Shred the chicken: Using two forks, shred the rested chicken breasts into bite-sized pieces on the cutting board.
  8. 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.

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Find it online: https://mydelicioushome.com/nourishing-chicken-quinoa-soup-with-vegetables-recipe/