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
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)
- 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.
