Description
This Nourishing Chicken Quinoa Soup with Vegetables is a hearty and wholesome meal perfect for any season. Packed with tender chicken breast, nutrient-rich quinoa, kale, and a medley of vegetables simmered in a flavorful tomato and herb broth, this soup offers a comforting yet healthy option for lunch or dinner. The blend of garlic, thyme, and red wine vinegar enhances the depth of flavor, while the minimal use of olive oil keeps it light.
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 398 ml can)
- 3 packed cups kale, torn into small pieces (lacinato or curly kale)
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 and pepper, to taste
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme. Cook for about 2 minutes, stirring continuously until the mixture is fragrant and the onions start to soften.
- Cook the vegetables: Add the chopped carrots and celery to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to begin softening while developing flavor.
- Add main ingredients: Place the raw chicken breasts on top of the sautéed vegetables. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season the mixture with salt and pepper to taste. Stir everything gently to combine, then increase the heat to bring the liquid to a boil.
- Simmer the soup: Once boiling, cover the pot with a lid and reduce the heat to low to simmer. Let the soup cook gently for 20 minutes. Meanwhile, prepare the kale by washing and tearing it into small pieces.
- Remove and shred chicken: After the chicken is cooked through, use tongs to carefully remove the breasts from the pot. Place them on a clean cutting board and allow them to rest for a few minutes.
- Add kale to soup: Stir the torn kale pieces into the simmering soup, allowing the greens to wilt slightly from the heat.
- Shred chicken: Using two forks on the cutting board, shred the rested chicken breasts into small pieces.
- Combine and finish: Stir the shredded chicken back into the pot with the soup. Remove the pot from heat, taste the soup, and adjust seasonings with additional salt and pepper as needed. Serve the soup hot for a nourishing meal.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For added heat, sprinkle in some crushed red pepper flakes when sautéing the aromatics.
- Use low-sodium chicken broth to better control the salt content.
- Quinoa is a great gluten-free grain option that adds protein and fiber.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
