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Chicken quinoa soup recipe

Chicken quinoa soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup

This chicken quinoa soup is also packed with carrots, celery, spinach and peppers to create a colourful, flavour-packed one-pot meal.

1 person made this

IngredientsServes: 8

  • 700ml water
  • 175g quinoa
  • 2 teaspoons olive oil, divided
  • 5 skinless, boneless chicken breasts, cubed
  • salt and ground black pepper to taste
  • 1 onion, chopped
  • 125g chopped carrots
  • 125g chopped celery
  • 75g chopped red pepper
  • 75g chopped yellow pepper
  • 2 tablespoons chopped garlic
  • 2L chicken stock
  • 100g chopped spinach leaves
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed bay leaf
  • 3 tablespoons cornflour
  • 4 tablespoons cold water

MethodPrep:40min ›Cook:53min ›Ready in:1hr33min

  1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
  2. Heat 1 teaspoon olive oil in a casserole pot over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in centre, about 5 minutes. Transfer chicken to a plate.
  3. Heat remaining 1 teaspoon olive oil in the casserole pot over medium heat. Add onion, carrots, celery, red pepper, yellow pepper and garlic; cook and stir until soft, about 10 minutes.
  4. Pour chicken stock into the casserole pot. Add spinach leaves, marjoram, oregano, basil and bay leaf. Bring to the boil; reduce heat and simmer until flavours combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the casserole pot; cook until heated through, about 2 minutes.
  5. Dissolve cornflour in cold water in a small bowl. Pour slowly into the casserole pot; cook, stirring occasionally, until soup thickens, about 1 minute.

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Chicken Quinoa Soup

Warm up on a cold day or fight off a cold with this nourishing Chicken Quinoa Soup! This soup is packed with flavor and is so simple to make. You’ll definitely want to have this recipe on hand for the next time you are feeling under the weather.

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I’m kicking off the New Year with a must-have recipe for winter! Chicken Quinoa Soup is a simple meal for a chilly day or to help you feel better when you are sick.

This is actually an older post from my first year of blogging, but I decided that it needed a facelift! This is a recipe that I’ve made time and time again over the years, especially when we are sick.

Chicken Soup is a great thing to make when you aren’t feeling well, and not just because it’s warm and comforting! It’s actually very nutritious and is made with ingredients that help your body heal and fight off sickness.

This soup is packed with infection-fighting foods like onions and garlic. I also like to add bone broth which is great for the immune system as well.

When I’m sick, I usually try to avoid white flour and sugar since both can make it harder for my body to recover. So instead of using noodles like most chicken soup recipes call for, I like to use quinoa.

Quinoa is much more nutritious than most noodles, and it adds a wonderful texture to this soup.

This soup is excellent served with crackers! It would also be so good with my Parmesan and Herb Cream Biscuits.

Recipe Summary

  • 1 ½ pounds whole skinless, boneless chicken breasts
  • salt and ground black pepper to taste
  • 1 ½ pounds butternut squash, quartered and seeded
  • 2 teaspoons olive oil
  • 1 onion, minced
  • 4 cloves garlic, crushed
  • 3 ½ cups chicken broth
  • 1 (14 ounce) can canned diced tomatoes
  • ⅔ cup quinoa
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon salt

Preheat oven to 400 degrees F (200 degrees C).

Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.

Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.

Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Heat oil in a skillet over medium heat. Add onion and garlic cook and stir until softened, about 5 minutes.

Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.

Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.

Lemon Chicken Quinoa Soup

The lemon (plus one other special ingredient) makes this soup taste so fresh!

Sometimes it is hard to put together a delicious and healthy meal, but if you’re looking for a healthy meal that doesn’t skimp on flavor, then you’ve come to the right place!

We can’t get enough of this chicken and quinoa soup – it has that winning combination of delicious and nutritious, and the silky smooth broth makes us feel like we’re indulging in richer fare while still staying on track.

If you haven’t tried quinoa before, think of it as rice’s healthier, more mature cousin – it’s packed with protein and fiber, and has a slightly nutty flavor, making it one of our all-time favorite health foods. Quinoa also cooks up quicker than rice, making this soup a perfect weeknight dinner option. This bright and sunny dish is just what we need to warm us up after a long day, and we think you’ll agree!

Spicy Chicken Quinoa Soup

This spicy chicken quinoa soup is an incredible way to eat soup with quinoa! It’s easy to prepare and this soup recipe with quinoa is so filling! This easy chicken soup recipe will find its way into your weeknight recipe rolodex!

This chicken quinoa soup is ridiculously easy to prepare. It won’t take long at all before you’ll have a filling, comforting bowl of spicy soup on your table!

If you want a quick, easy, delicious, and flavorful chicken soup recipe, look no further than this spicy chicken quinoa soup.

How to Make this Spicy Chicken Quinoa Soup Recipe:

This recipe comes together fairly quickly and doesn’t involve a ton of prep work! Fortunately, you’ll want to briefly marinate your chicken which gives you plenty of time to prep your vegetables.

First, you’ll marinate the chicken in a blend of spices. I use chili powder, garlic powder, cayenne powder, and paprika. I also throw a sprinkle of cobanero chili flakes for extra heat but you can omit. Or, add a bit of extra red pepper flakes if you want it even spicier.

While the chicken is marinating, prepare your other veggies. This recipe doesn’t have a ton of dicing or chopping, but you will need to chop up an onion and a jalapeño. Depending on what you use for garnish, you will want to prepare that now as well. I topped mine with avocado, chopped cilantro, extra jalapeño and some sliced radishes!

Looking for another great soup recipe? Try looking through my archives for inspiration!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

Recipe Summary

  • 4 center-cut bacon slices
  • 1 ½ cups chopped onion
  • ¾ cup chopped carrot
  • 1 teaspoon kosher salt, divided
  • 6 garlic cloves, minced
  • Cooking spray
  • 1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
  • ½ teaspoon freshly ground black pepper, divided
  • 6 cups unsalted chicken stock
  • 2 bay leaves
  • ⅔ cup uncooked quinoa
  • 6 cups chopped kale
  • 2 teaspoons thyme leaves

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon set aside.

Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan sauté 5 minutes, stirring occasionally. Add garlic sauté 2 minutes. Remove mixture from pan.

Coat pan with cooking spray. Add chicken to pan sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper bring to a boil.

Place quinoa in a fine sieve place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds rinse and drain. ­Repeat procedure twice. Drain well. Add quinoa to pan cover and simmer 15 minutes. Add kale and thyme to pan simmer, uncovered, 5 minutes or until kale is tender. Discard bay leaves. Ladle soup into bowls sprinkle with bacon.

Simple Homemade Chicken Quinoa Soup Recipe

Prep time: 30 minutes
Total time: 4-5 hours (including making stock)

  • 8-10 cups of your homemade chicken stock
  • 2 cups of pulled chicken, for example from the stock making process
  • 2 large carrots, cut into half inch pieces
  • 2 large celery ribs with leaves if possible, cut into half inch pieces
  • 2 ripe tomatoes, seeded and chopped
  • 2 teaspoons sea salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper, adjust to taste
  • small handful of fresh parsley, chopped
  • about 2 cups cooked quinoa*, or substitute cooked brown or wild rice, or cooked noodles

Recipe: I like to make this right after I make homemade chicken stock (recipe here) while everything is still hot. Place all of the ingredients in a large pot over medium heat for about 20 minutes until heated through. Season with salt and pepper to taste based on my recommendations above. Add the cooked quinoa to the pot 10 minutes before serving to warm through. Or, add a large scoop of quinoa to the bottom of each bowl and ladle the soup over the warm quinoa. Serve hot and enjoy. This soup will keep in the refrigerator in an airtight glass container up to 3 days.

  • 1½ Tablespoon olive oil
  • 1 Cup shredded carrots
  • 1 Cup chopped yellow onions
  • ¾ Cup thinly sliced celery
  • ½ Cup thinly sliced green onions
  • 1 14.5-ounce can no-salt-added diced tomatoes, drained
  • 1½ Teaspoon dried cilantro
  • 1 Teaspoon ground black pepper
  • ½ Teaspoon ground cumin
  • 10 Cups fat-free, low-sodium chicken broth
  • ¾ Cup quinoa
  • 1 rotisserie chicken, skin and bones removed, shredded

Heat the olive oil in a large stockpot over medium heat. Add the carrots, onions, celery, green onions, and tomatoes and cook for 4 minutes. Stir in the cilantro, pepper, and cumin and cook for 2 more minutes.

Pour in the chicken stock, add the quinoa, and cook for 15 minutes. Add the shredded chicken and cook for 5 more minutes. Serve hot.

Chicken Quinoa Soup

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4 oz diced chicken breast

½ tsp each sea salt and ground black pepper

pinch red pepper flakes, if desired


1. In a medium saucepan on medium, heat avocado oil. Sauté chicken until cooked, 6 minutes transfer to a plate. To same pan, add onion and cook until translucent, about 5 minutes.

2. Add garlic, red pepper flakes and bay leaf and cook 30 seconds more.

3. Add chicken broth and quinoa bring to a boil. Reduce heat and simmer until quinoa is tender.

4. Return chicken to pan add kale, lemon juice, sea salt and ground black pepper. Heat just until kale is tender, 4 minutes. Sprinkle with pinch red pepper flakes, if desired.

More Yummy Soup Recipes To Try

    , this is possibly the most delicious vegetable soup on the planet. If you like this Minestrone, you have to make this veggie soup too! , if you eat poultry, you&rsquoll want to save this one as well. It&rsquos full of hearty veggies and has so much flavor! this is a &ldquocures what ails ya&rdquo kind of recipe. It is super healthy (with turmeric too! Save it for when you have a cold! It will be your lifeline.) a great weeknight soup dinner the whole family will love. if you haven&rsquot made chowder from scratch, this is a great recipe for beginners.
  • My Minestrone Soup is probably my most popular. It&rsquos one of my personal favorites too!
  • The newest kid on the block is my Corn Chowder recipe, and it&rsquos already getting rave reviews!

Please let me know if you try this recipe by leaving a comment or rating below! I love hearing from you. And if you haven&rsquot already I&rsquod love it if you signed up for my weekly email newsletter. I send one out every Saturday morning, so you never miss a healthy recipe!