If you’ve been searching for a soul-warming bowl that effortlessly combines wholesome ingredients and vibrant flavors, you’re going to love this Nourishing Chicken Quinoa Soup with Vegetables Recipe. It’s a beautiful blend of tender chicken, nutrient-dense quinoa, and a colorful mix of fresh vegetables all simmered together to create a deeply satisfying meal. What makes this soup truly special is how each spoonful delivers layers of comforting taste while packing in vitamins and protein, perfect for a cozy night in or anytime you need a healthful pick-me-up. Let me take you through everything you need to bring this heartening dish to life in your own kitchen.
Ingredients You’ll Need
This recipe shines because it relies on a handful of simple, wholesome ingredients that each play a vital role in building flavor, texture, and color. From aromatic garlic and thyme to hearty quinoa and kale, every element is carefully chosen to make your soup both delicious and nourishing.
- Olive oil: A good base for sautéing that adds a subtle fruity richness.
- Garlic: Infuses the soup with a fragrant, savory depth that wakes up your taste buds.
- Yellow onion: Provides sweetness and a foundational flavor that complements the garlic.
- Dried thyme: Brings an earthy, herbaceous note that ties the ingredients together.
- Chopped carrots: Add a natural sweetness and vibrant orange hue.
- Chopped celery: Lends a refreshing crunch and aromatic undertone.
- Chicken breast: The lean protein star that makes the soup hearty and satisfying.
- Diced tomatoes with juice: Give a bright acidity and a touch of juiciness to the broth.
- Tomato paste: Concentrates flavor and deepens the soup’s color.
- Red wine vinegar: Adds a gentle tang that balances richness and elevates flavors.
- Uncooked quinoa: A superfood grain that absorbs flavors and adds a lovely, slightly nutty bite.
- Chicken broth: The savory liquid foundation that brings everything together seamlessly.
- Kale: Packed with vitamins and texture, it brightens the soup with its fresh green color.
- Salt and pepper: Essential seasonings to fine-tune and enhance every flavor.
How to Make Nourishing Chicken Quinoa Soup with Vegetables Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Toss in the minced garlic, diced yellow onion, and dried thyme. Stir constantly for about 2 minutes until the onions become translucent and the aromas fill your kitchen — this step lays the flavorful foundation you’ll thank yourself for later.
Step 2: Add the Crunchy Vegetables
Next, add the chopped carrots and celery to the pot. Cook and stir for 5 minutes to soften these vegetables slightly while letting their natural sweetness develop. This creates a hearty base to support the more delicate textures that will follow.
Step 3: Build the Soup Base
Place the raw chicken breasts on top of the veggies, then add the diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Sprinkle salt and pepper to season. Give everything a good stir and turn the heat up to bring the mixture to a lively boil. This stage is when the flavors start mingling beautifully.
Step 4: Simmer to Perfection
Once boiling, cover your pot and reduce the heat to a gentle simmer. Let it cook for about 20 minutes, allowing the chicken to cook fully, the quinoa to become fluffy, and the veggies to meld in the savory broth. This simmer is truly where the magic happens.
Step 5: Shred the Chicken
Use tongs to remove the cooked chicken breasts from the pot and set them on a cutting board to rest briefly. This pause lets the chicken juices redistribute, keeping it tender and juicy. Then shred the chicken into bite-sized pieces using two forks, which will add wonderful texture to the soup.
Step 6: Add the Greens
Stir the torn kale leaves into the hot soup, allowing them to wilt just enough to stay vibrant and tender. Kale not only boosts the nutritious punch but also adds that gorgeous pop of green that makes the soup visually inviting.
Step 7: Finish and Serve
Return the shredded chicken to the pot and give it one final stir to unify all the flavors. Taste your soup and adjust the salt and pepper if needed. Serve it piping hot—each spoonful is like a warm hug from the inside out.
How to Serve Nourishing Chicken Quinoa Soup with Vegetables Recipe
Garnishes
Sprinkle freshly chopped parsley or a few shaved Parmesan flakes on top to add freshness and a hint of richness. A squeeze of lemon juice can also brighten the flavors wonderfully without overpowering the cozy vibe of the soup.
Side Dishes
This soup pairs beautifully with crusty whole-grain bread or a warm garlic baguette. A crisp green salad with a light vinaigrette also balances the hearty soup nicely if you’re looking for something lighter on the side.
Creative Ways to Present
For an impression-worthy presentation, serve your Nourishing Chicken Quinoa Soup with Vegetables Recipe in clear glass bowls so the vibrant colors show through. You can also ladle it into individual bread bowls for a fun, rustic touch that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even more delicious.
Freezing
You can freeze leftover soup for up to 3 months. To avoid texture changes, freeze it before adding the kale and shred the chicken after thawing, then add both fresh into the reheated soup.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened, and toss in fresh kale if using frozen base only.
FAQs
Can I use other grains besides quinoa?
Absolutely! Though quinoa adds protein and a unique texture, you can substitute with brown rice or barley. Just keep cooking times in mind, as some grains need longer to cook.
Is this soup suitable for meal prepping?
Definitely, it’s a fantastic meal prep option. It holds up well in the fridge and freezes nicely, making it an easy grab-and-go lunch or dinner during busy weeks.
Can I use bone-in chicken pieces instead?
Yes, bone-in chicken adds extra flavor to the broth but will require longer cooking. Make sure the chicken is cooked thoroughly before shredding and adding kale.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes or a diced jalapeño with the garlic and onions for a gentle kick that complements the other flavors without overwhelming the dish.
Is kale the only green I can use?
Not at all! Spinach, Swiss chard, or even collard greens work beautifully as kale substitutes. Add them towards the end of cooking just like the kale to keep their texture and color vibrant.
Final Thoughts
This Nourishing Chicken Quinoa Soup with Vegetables Recipe is truly a kitchen winner — it’s comforting, vibrant, and packed with nutrients, all while being incredibly satisfying and easy to make. Whether you’re cozying up on a chilly day or simply looking for a wholesome meal to enjoy, this soup delivers every time. Trust me, once you try it, this will become one of your go-to favorites for good reason. So grab your ingredients and start cooking your own nourishing bowl of happiness!
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Delicious 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 hearty and healthy Chicken Quinoa Soup packed with nutrient-rich vegetables, tender chicken breast, and wholesome quinoa. This nourishing soup is flavored with garlic, thyme, tomatoes, and kale, making it a comforting and filling meal perfect for chilly days or whenever you need a nutritious boost.
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)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 3 packed cups kale, torn into small pieces (lacinato or curly)
Protein & Grains
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1/3 cup uncooked quinoa
Liquids & Seasonings
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 5 cups chicken broth
- Salt + pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and thyme. Cook for 2 minutes, stirring continuously to release the flavors without browning the garlic.
- Add Vegetables: Add chopped carrots and celery to the pot. Stir and cook for 5 minutes until they begin to soften and deepen in flavor.
- Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir well, increase heat to bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce the heat to a low simmer. Cook for 20 minutes to allow the chicken to cook through and the quinoa to absorb flavors. Meanwhile, prepare the kale by washing and tearing it into small pieces.
- Remove and Shred Chicken: After 20 minutes, confirm the chicken is cooked through, then remove the breasts with tongs and place on a clean cutting board. Let them rest for a few minutes.
- Add Kale: Stir the torn kale pieces into the simmering soup. The residual heat will wilt the kale perfectly.
- Shred Chicken: Using two forks, shred the rested chicken breasts into bite-sized pieces on the cutting board.
- Combine and Serve: Stir the shredded chicken back into the soup. Remove the pot from heat, taste, and adjust seasoning with salt and pepper as desired. Serve the soup hot and enjoy its nourishing goodness!
Notes
- You can use lacinato (dinosaur) kale or curly kale based on your preference; both work well.
- For a thicker soup, cook uncovered during the last 10 minutes to reduce some broth.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
- Feel free to swap chicken breasts for thighs for a richer flavor and juicier texture.
- Quinoa adds a nice protein and fiber boost and can be substituted with rice or barley if desired.
