There is something deeply comforting and wholesome about a warm bowl of soup that feels like a big hug for your insides, and this Nourishing Chicken Quinoa Soup with Vegetables Recipe does exactly that. Packed with tender chicken, vibrant vegetables, and the nutty goodness of quinoa, this soup is a true celebration of flavor and nutrition. It’s perfect for cozy nights, busy weekdays, or any moment when you crave a meal that’s both satisfying and nourishing. Trust me, once you try this recipe, it will quickly become a go-to in your kitchen rotation.
Ingredients You’ll Need
These simple, wholesome ingredients come together effortlessly to create a deliciously balanced soup. Each one plays a crucial role in delivering layers of flavor, texture, and color that make this dish truly special.
- Olive oil: Provides a smooth base and enhances the overall richness of the soup with healthy fats.
- Garlic: Minced for a fragrant, savory punch that wakes up your taste buds early on.
- Yellow onion: Diced finely to add subtle sweetness and depth to the broth.
- Dried thyme: A classic herb that imparts an earthy, aromatic note throughout the soup.
- Chopped carrots: Bring natural sweetness and a lovely pop of orange color that brightens the dish.
- Chopped celery: Adds a slight crunch and enhances the savory base with its mild bitterness.
- Chicken breast: Lean protein cooked tenderly in the soup for both heartiness and nutrition.
- Diced tomatoes with juice: Introduce a touch of acidity and a vibrant tomato flavor for complexity.
- Tomato paste: Concentrated tomato goodness that deepens the broth’s richness and body.
- Red wine vinegar: A splash to balance flavors and brighten the entire bowl with subtle tanginess.
- Uncooked quinoa: The powerhouse grain that adds protein, texture, and a slightly nutty taste.
- Chicken broth: The flavorful liquid base that brings all ingredients together into a hearty soup.
- Fresh kale: Torn into bite-sized pieces, this green powerhouse adds color, nutrients, and a slight chewiness.
- Salt & pepper: Essential seasonings to bring out the best in every ingredient and balance the soup perfectly.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme, stirring them continuously for about two minutes. This step is where those delicious aromatic notes come alive, setting the stage for the rest of the soup. The combination of garlic and onion softens and melds beautifully with the warmth of thyme, forming a foundation you’ll love.
Step 2: Bring in the Veggies
Next, toss in the chopped carrots and celery. Cook them for five minutes, stirring occasionally. At this point, the vegetables start to soften and release their natural sweetness and earthiness. This not only intensifies the soup’s flavor but also adds vibrant color and texture. It’s these fresh veggies that make the soup both hearty and healthy.
Step 3: Add the Chicken and Broth Ingredients
Place the raw chicken breasts gently on top of the softened vegetables. Now add diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season everything with salt and pepper to taste, then stir well. Turn up the heat to bring this medley to a rolling boil. Here, the quinoa begins to cook, while the chicken slowly infuses the broth with its juicy richness.
Step 4: Simmer Your Soup
Once boiling, cover the pot and reduce the heat to a simmer. Let it cook gently for 20 minutes. This slow cooking is the magic moment when all the flavors meld, the quinoa softens perfectly, and the chicken cooks through to juicy tenderness. Don’t forget to prep your kale during this time so it’s ready for the next step.
Step 5: Remove and Shred the Chicken
Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board. Let them rest for a few minutes to cool slightly, making shredding easier. This step is crucial because shredded chicken blends better into the soup’s texture, allowing for bites filled with tender protein throughout.
Step 6: Stir in the Kale
With the chicken resting, add the torn kale pieces directly into the simmering soup. The residual heat will gently wilt the kale, preserving its bright color and fresh flavor while adding a fantastic nutrient boost. It’s a simple yet effective way to incorporate greens that deepen the soup’s nourishing feel.
Step 7: Shred the Chicken
Grab two forks and shred the slightly cooled chicken by pulling it apart into small, bite-sized pieces. This shredding transforms the protein into morsels that scatter beautifully throughout the soup, making every spoonful satisfying and comforting.
Step 8: Combine and Finalize
Return the shredded chicken to the pot and stir well. Turn off the heat, then give your soup a taste test. Adjust salt and pepper as you desire to enhance all the layers of flavor. Serve hot and prepare to enjoy one of the most comforting homemade soups you’ll ever make!
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
Adding garnishes can elevate this soup from lovely to absolutely delightful. Freshly chopped parsley or a sprinkle of grated Parmesan adds a fresh, bright note. For a touch of creaminess, a dollop of plain Greek yogurt or sour cream works wonderfully. And if you like a little heat, a few red pepper flakes sprinkled on top bring an exciting kick.
Side Dishes
This soup pairs beautifully with a variety of sides. Crusty whole grain bread or warm garlic naan are fantastic for dipping. A crisp green salad with lemon vinaigrette provides a refreshing contrast, balancing the heartiness of the soup. Simple roasted vegetables can also complement the meal beautifully, making it a complete, balanced dinner.
Creative Ways to Present
For a stunning presentation, serve the soup in individual rustic bowls and top with kale leaves or extra shredded chicken for an inviting look. You can also serve it with a swirl of olive oil or pesto on top for added richness and visual appeal. If you’re entertaining, consider offering bowls of garnishes on the side so guests can customize their own bowls.
Make Ahead and Storage
Storing Leftovers
This Nourishing Chicken Quinoa Soup with Vegetables Recipe keeps beautifully in the fridge for up to four days. Store it in airtight containers to preserve freshness and flavor. When you’re ready, simply reheat and enjoy the warmth again with minimal effort.
Freezing
Because of the hearty vegetables and quinoa, this soup freezes well without losing its texture. Store portions in freezer-safe containers or bags and freeze for up to three months. Be sure to leave some headspace as liquids expand when frozen.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems thickened, add a splash of chicken broth or water to loosen it up. Microwaving works fine too, but stirring halfway through ensures even warmth and texture.
FAQs
Can I use shredded rotisserie chicken instead of cooking the chicken breasts in the soup?
Absolutely! Using pre-cooked shredded chicken is a great time-saver. Add it after the quinoa has cooked and the vegetables are tender. This way, you avoid overcooking the chicken and still enjoy the full flavor and texture of the soup.
Can I substitute another grain for quinoa in this soup?
Yes, you can substitute grains like brown rice, barley, or farro. Keep in mind that cooking times will vary slightly depending on the grain, so adjust accordingly to ensure everything is tender and cooked through.
Is this Nourishing Chicken Quinoa Soup with Vegetables Recipe suitable for freeze-and-go meal prep?
Definitely! This soup is perfect for batch cooking and freezing in individual portions. It’s a nourishing option to keep on hand for busy days or when you want a quick, healthy meal ready to reheat.
Can I use a different type of green instead of kale?
Yes, spinach, Swiss chard, or collard greens make excellent substitutes. Add them toward the end of cooking to retain their bright color and nutritional benefits without becoming too soft or mushy.
How do I make this soup spicier if I like bold flavors?
Feel free to add crushed red pepper flakes while cooking or a dash of hot sauce just before serving. Fresh diced jalapeño or a pinch of cayenne pepper can also bring a pleasant heat that complements the soup’s natural savoriness.
Final Thoughts
I hope you enjoy making and savoring this Nourishing Chicken Quinoa Soup with Vegetables Recipe as much as I do. It’s the kind of meal that never fails to comfort, nourish, and bring smiles around the table. Whether you’re cozying up on a chilly evening or looking for a healthy, flavorful meal to brighten your day, this soup is a winner every time. Give it a try and watch it become a cherished favorite in your home.
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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
A wholesome and hearty chicken quinoa soup packed with nutritious vegetables and fresh kale. This nourishing soup is perfect for a cozy meal, combining tender chicken breast, protein-rich quinoa, and a flavorful medley of carrots, celery, and tomatoes simmered in savory chicken broth with aromatic herbs.
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)
- 3 packed cups kale, torn into small pieces (lacinato or curly kale)
Protein & Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids & Flavorings
- 1 can diced tomatoes with juice (14.5 oz or 398 ml)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt and pepper, to taste
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes, stirring continuously to release the flavors without browning the garlic.
- Sauté Vegetables: Add chopped carrots and celery to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften, enhancing their natural sweetness.
- Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Add diced tomatoes with juice, tomato paste, red wine vinegar, quinoa, and chicken broth. Season generously with salt and pepper. Stir all ingredients well, then increase the heat to bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce heat to low to maintain a gentle simmer. Let the soup cook for 20 minutes, allowing the quinoa to cook fully and the flavors to meld. Meanwhile, wash and prepare the kale.
- Remove and Rest Chicken: Confirm the chicken is cooked through by checking for no pink inside. Use tongs to carefully remove the chicken breasts from the pot and place them on a clean cutting board to rest.
- Add Kale: Stir the torn kale pieces into the simmering soup. The residual heat will wilt the kale tenderly while preserving its nutrients.
- Shred Chicken: With two forks, shred the rested chicken breasts into small, bite-sized pieces on the cutting board.
- Combine and Finish: Stir the shredded chicken back into the pot. Remove the soup from heat, taste, and adjust salt and pepper as needed. Serve hot for a comforting and nourishing meal.
Notes
- Use lacinato or curly kale for best texture and flavor.
- This soup can be made ahead and reheated; the flavors deepen with time.
- For a spicier kick, add crushed red pepper flakes when adding the thyme.
- Quinoa is rinsed prior to cooking to remove its natural bitterness.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
