Description
This Nourishing Chicken Quinoa Soup with Vegetables is a wholesome, hearty soup perfect for any season. Packed with tender chicken breast, nutrient-rich quinoa, kale, and a vibrant medley of vegetables like carrots and celery, it offers a delicious and balanced meal. The soup is simmered to perfection with tomatoes, garlic, and thyme, delivering deep flavors and comforting warmth in every spoonful.
Ingredients
Scale
Produce
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 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)
Meat
- 1 pound chicken breast (uncooked, about 2 breasts)
Canned Goods
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 2 Tbsp tomato paste
Grains
- 1/3 cup uncooked quinoa
Liquids
- 5 cups chicken broth
- 1 tsp red wine vinegar
Oils & Seasonings
- 2 Tbsp olive oil
- 1 Tbsp dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously to release their aromas and soften the onions.
- Sauté vegetables: Add the chopped carrots and celery to the pot. Stir and cook for 5 minutes to allow the vegetables to slightly soften, enhancing their natural sweetness.
- Add main ingredients: Place the chicken breasts on top of the sautéed vegetables. Add the diced tomatoes with their juices, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir to combine all ingredients well. Increase heat and bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to a gentle simmer. Let it cook for 20 minutes. During this time, you can wash and prepare the kale.
- Remove chicken: When the chicken is cooked through, use tongs to carefully take the breasts out of the pot. Place them on a clean cutting board and let rest briefly.
- Add kale: Stir the torn kale pieces into the simmering soup to wilt and absorb the flavors.
- Shred chicken: Use two forks to shred the rested chicken breasts into small pieces on the cutting board.
- Combine and finish: Stir the shredded chicken back into the soup. Remove the pot from heat. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your nourishing, flavorful soup!
Notes
- You can substitute kale with spinach if preferred, but add it towards the end since it wilts faster.
- For a thicker soup, increase the quinoa amount slightly, or add more tomato paste.
- This soup stores well and tastes great the next day, allowing flavors to meld even more.
- Feel free to use bone-in chicken thighs for more richness, but adjust cooking time accordingly.
- To make it gluten-free, ensure your chicken broth has no added gluten-containing ingredients.
