If you’re craving something that feels like a warm hug in a bowl, I’ve got just the thing for you: the Nourishing Chicken Quinoa Soup With Vegetables Recipe. This vibrant soup isn’t just comfort food; it’s a powerhouse of wholesome ingredients that blend beautifully to create an intensely flavorful, hearty meal. The tender chicken, protein-packed quinoa, and an abundance of fresh vegetables all come together in a rich, tomato-infused broth that’s both satisfying and nourishing. Whether you’re recovering from a cold, need a cozy dinner, or simply want to eat a meal that’s as delicious as it is good for you, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
One of the best things about this recipe is how straightforward its ingredients are. Each one plays a vital role in building layers of flavor, texture, and color that make the soup truly special. You don’t need a long shopping list to create something this nutritious and soul-soothing.
- 2 Tbsp olive oil: Adds a fruity richness and helps sauté the aromatics to perfection.
- 4 large cloves garlic, minced: Infuses the soup with warm, savory depth.
- 1 medium yellow onion, diced: Provides a subtle sweetness and foundational flavor.
- 1 Tbsp dried thyme: Offers a fragrant herbal note that brightens the broth.
- 1.5 cups chopped carrots: Brings natural sweetness and vibrant orange color.
- 1.5 cups chopped celery: Adds a subtle earthiness and satisfying crunch when cooked just right.
- 1 pound chicken breast (uncooked): The tender protein star that makes this soup hearty and filling.
- 1 can diced tomatoes with juice (14.5 oz / 398 ml): Gives the broth a rich, tangy base full of umami.
- 2 Tbsp tomato paste: Concentrates the tomato flavor for a deeper, more complex taste.
- 1 tsp red wine vinegar: Adds a hint of acidity to balance and brighten the soup.
- 1/3 cup uncooked quinoa: A nutritious grain that adds protein and a lovely, slightly nutty bite.
- 5 cups chicken broth: The comforting liquid that ties all the ingredients together.
- 3 packed cups kale, torn into small pieces: Brings an earthy, slightly bitter contrast and a boost of vitamins.
- Salt + pepper, to taste: Essential for seasoning and enhancing every flavor in the pot.
How to Make Nourishing Chicken Quinoa Soup With Vegetables Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the minced garlic, diced onion, and dried thyme, stirring consistently so they soften without browning too quickly. This step unlocks the foundational flavors, filling your kitchen with an inviting aroma that hints at the deliciousness to come.
Step 2: Cook the Carrots and Celery
Next, add the chopped carrots and celery to the pot. Let them cook for about 5 minutes, stirring occasionally. This gently mellows their flavors while preserving a slight bite, creating the perfect texture interplay that makes each spoonful so satisfying.
Step 3: Add Chicken and Build the Broth
Place the uncooked chicken breasts right on top of the veggies in the pot. Pour in the diced tomatoes with their juice, the tomato paste, red wine vinegar, uncooked quinoa, and the chicken broth. Season everything with salt and pepper, then stir gently to combine. Crank up the heat to bring the broth to a rolling boil, which starts melding those ingredients into a rich, flavorful base.
Step 4: Simmer and Prep the Kale
As soon as your pot reaches a boil, cover it and reduce the heat to a gentle simmer. Let the soup cook for 20 minutes, allowing the chicken to cook through perfectly and the quinoa to absorb all the broth’s goodness. While it simmers, this is the perfect moment to wash and tear your kale ready to be added.
Step 5: Remove and Shred the Chicken
Using tongs, carefully lift the cooked chicken breasts from the pot and place them on a cutting board. Let them rest for a few minutes; this helps retain moisture before you shred them into bite-sized pieces using two forks. Shredded chicken ensures you get tender, juicy bites evenly distributed in every spoonful.
Step 6: Stir in the Kale
Throw the torn kale leaves into the simmering soup. The residual heat will wilt them just right, adding a lovely pop of green and that slightly earthy flavor that perfectly complements the other vegetables.
Step 7: Combine and Final Seasoning
Return the shredded chicken to the soup and stir well. Remove the pot from heat and taste to adjust seasoning with more salt and pepper if needed. Now your Nourishing Chicken Quinoa Soup With Vegetables Recipe is ready to warm your soul and satisfy your hunger!
How to Serve Nourishing Chicken Quinoa Soup With Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few grinds of black pepper can elevate the soup with fresh herbal brightness and a little extra kick. For a special touch, a drizzle of good quality olive oil or a squeeze of lemon juice just before serving adds delightful complexity.
Side Dishes
This soup pairs joyfully with crusty bread or warm, buttery dinner rolls for dipping. If you prefer something lighter, a fresh garden salad tossed with a simple vinaigrette balances the meal beautifully, making it perfect for lunch or a light dinner.
Creative Ways to Present
Serve the soup in rustic bowls topped with a few kale leaves and a sprinkle of toasted quinoa for crunch. For a cozy gathering, ladle it into bread bowls or mason jars to keep it casual yet stylish. The vibrant colors of the vegetables and kale not only make it visually appealing but also appetizing.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen as it sits, making leftovers taste even better the next day. Just be sure to cool it before refrigerating to maintain the soup’s freshness.
Freezing
You can freeze portions of this Nourishing Chicken Quinoa Soup With Vegetables Recipe for up to 3 months. Use freezer-safe containers or bags, leaving some space for expansion. Keep in mind that kale might become a bit softer after freezing but still tastes delicious.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup feels too thick. Microwave works well too; just cover the container to keep moisture in and heat in short bursts to avoid overcooking.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! While quinoa adds protein and a lovely texture, you can substitute it with rice, barley, or even couscous, depending on what you have at hand. Just adjust cooking times as needed.
Is it necessary to use chicken breast, or can I use thighs?
Chicken breasts are lean and cook quickly, but boneless, skinless chicken thighs work wonderfully too. They bring an extra richness and stay tender even if simmered a bit longer.
Can I make this recipe vegetarian?
Sure! Swap the chicken broth for vegetable broth and use chickpeas or tofu instead of chicken to keep it hearty and satisfying. The quinoa and veggies will still shine as the stars of the dish.
How spicy is this soup?
This soup is mild and comforting with no added spice. If you like a bit of heat, consider adding crushed red pepper flakes or a dash of hot sauce during cooking or at the table.
What’s the best kale to use?
Lacinato kale (also called dinosaur kale) or curly kale are both great options. Just make sure to remove the tough stems and tear the leaves into small pieces so they cook evenly and become tender.
Final Thoughts
If you’re looking for a dish that’s both nourishing and downright delicious, I encourage you to try this Nourishing Chicken Quinoa Soup With Vegetables Recipe. It’s a perfect blend of flavors, textures, and wholesome ingredients that come together to create pure comfort in a bowl. Whether you’re cooking for yourself, your family, or friends, this soup will fill your home with warmth and leave everyone asking for seconds. Once you make it, I’m pretty sure it’ll hold a special place in your recipe collection, just like it does in mine!
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Nourishing Chicken Quinoa Soup With Vegetables 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
This Nourishing Chicken Quinoa Soup with Vegetables is a hearty and wholesome meal perfect for cozy days. Packed with tender chicken breasts, nutrient-rich quinoa, and vibrant vegetables like carrots, celery, and kale, this soup combines delicious flavors with healthy ingredients. The addition of tomato paste and diced tomatoes adds a rich, tangy depth, while thyme imparts an herby aroma. It’s a fulfilling dish that’s easy to prepare and great for the whole family.
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 ounces / 398 ml)
- 3 packed cups kale, torn into small pieces (lacinato or curly)
Proteins & 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 and pepper, to taste
Instructions
- Heat 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 soften and release flavors.
- Sauté Vegetables: Add chopped carrots and celery to the pot. Stir well and cook for an additional 5 minutes until vegetables start to soften.
- Add Main Ingredients: Place the chicken breasts on top of the vegetables in the pot. Add diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir everything together, increase the heat to bring the liquid to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce heat to a simmer. Let the soup cook for 20 minutes. This step allows the quinoa to cook and the chicken to become tender. Meanwhile, wash and prep the kale.
- Remove Chicken: Check that the chicken is cooked through. Use tongs to remove the breasts carefully from the pot and set them on a clean cutting board to rest.
- Add Greens: Stir the torn pieces of kale into the hot soup to wilt them slightly.
- Shred Chicken: On the cutting board, shred the chicken breasts into small pieces using two forks.
- Combine and Serve: Stir the shredded chicken back into the soup. Remove the pot from heat, taste, and adjust seasonings as needed. Serve the soup hot and enjoy!
Notes
- Use lacinato kale for a milder flavor or curly kale for more texture.
- You can substitute chicken thighs if preferred, which might add extra richness.
- If quinoa is not available, brown rice can be used but will require a longer cooking time and additional liquid.
- For a spicier version, add a pinch of red pepper flakes when cooking garlic and onions.
- Leftovers keep well for up to 3 days refrigerated and can be frozen for longer storage.
