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
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)
- 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.
