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
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 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.
