Easy Gluten-Free Chicken and Quinoa Soup Recipe

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This hearty gluten-free chicken and quinoa soup is filled with plenty of satisfying vegetables, protein-packed quinoa, and shredded chicken, finished with lemon and parsley, creating a light, fresh-tasting soup.

There’s something about making homemade soup that warms you from the inside out. The best thing about a cold day is having a large pot of soup simmering on the stove, waiting to warm you up from the inside out. Being able to make soup from scratch is one of the first skills I learned to master as a young wife, and it has proved to be so valuable. This soup has all of the goodness and comfort of a classic chicken noodle soup, but swaps out the noodles with quinoa, making it the perfect choice for a gluten-free option.

What is Quinoa?

If you’re like me, it’s only been in the second half of my life that I have heard of quinoa. Not having grown up with it, I was interested to learn about it and in turn discover how great it is. Although it did take me a bit of time to figure out how to pronounce it. (pronounced KEEN-wah)

Originating from South America, quinoa is technically a seed but is categorized as a whole grain. Quinoa is one of the few grains that have enough essential amino acids to make a complete protein, perfect for meatless Mondays. Being filled with healthy fats, fiber, and protein it’s easy to see why it’s been hailed as a superfood.

While there are over 120 different varieties across the world, the most familiar are red quinoa, black quinoa, and white quinoa, all differing in their taste, texture, and nutritional value. 

Like most grains, quinoa does have some anti-nutrients, which makes digestion more difficult. Don’t fret, with proper preparation, you can reduce the anti-nutrient impact and enjoy all of the benefits quinoa has to offer. 

Ingredients for Easy Gluten-Free Chicken and Quinoa Soup

• Boneless skinless chicken breasts
• Chicken stock-I love to use homemade, but store bought works well too.
• Olive oil-or any neutral oil
• Celery
• Carrots
• Onion
• Quinoa
• Garlic cloves
• Bay leaf
• Salt
• Black Pepper
• Lemon
• Parsley

Preparing the Quinoa

To get the most benefit from quinoa, soak for 12-24 hours. This step is completely optional but does lower the phytic acid content and also speeds up cooking time. If you don’t have time to soak the quinoa, just add the uncooked quinoa to the soup, it will still work and taste delicious.

• 1 cup warm water
• 1 cup uncooked quinoa
• 1 tbsp of apple cider vinegar

Add all of the ingredients to a large jar and stir to combine. Cover with a lid loosely to keep dust out and place the jar in a warm spot for 12-24 hours. 

When the time is up, add enough water so that you can stir the quinoa. You will notice the water is discolored and the stirring action will produce bubbles. Carefully pour off the liquid, using the lid to hold back the quinoa. Add more water into the jar and repeat the process until the water runs clear. The quinoa is now ready to use.

Preparing the quinoa in this way helps to reduce the bitter taste that’s sometimes associated with quinoa.

Instructions

In a large Dutch oven, add 1 tbsp of olive oil and chopped onion. Sautee over medium heat until the onions become translucent and fragrant. Add minced garlic cloves, diced celery, diced carrots, bay leaves, black pepper, soaked quinoa, and chicken stock. 

Bring the soup to a simmer over medium-high heat. Add the chicken breasts to the Dutch oven and simmer for 10-15 minutes or until the centers of each chicken breast is no longer pink. Remove the chicken breasts to a cutting board and shred using two forks. Once shredded, add the chicken back into the soup.

You will know when the quinoa is fully cooked when it has puffed up and the tiny spiral (the germ) separates and curls around the seed. The quinoa and chicken cook times are similar but may vary depending on the thickness of your chicken breasts. 

Once the quinoa and chicken are cooked and the vegetables are soft, taste the broth to check if it needs salt. Since all chicken stocks vary, it’s best to wait to add the salt until after tasting the soup.  

Remove the bay leaves and add lemon juice and chopped parsley. Your soup is now ready to serve and is delightful with a thick slice of sourdough bread spread with butter.

Customizable

The beautiful thing about this soup is that it’s easily customizable.

• To make vegetarian, omit the chicken and use vegetable broth instead. Since the quinoa is full of protein, even without the chicken, this is a well-balanced soup.  
• Add white beans for added protein and fiber.
• Use diced sweet potatoes in place of the carrots.
• Use chicken thighs or leftover shredded rotisserie chicken in place of the boneless skinless chicken breasts.

Storage

Allow the soup to cool to room temperature and store leftovers in an airtight container in the refrigerator and eat within 3 days. 

Make a big batch and freeze the leftovers for when you need an easy dinner.  To freeze the soup, allow the soup to cool to room temperature and pack it into freezer-safe containers. Label the containers and place them in the freezer. For the best flavor, use within 3 months.

I hope you love this recipe as much as my family does. I’d love to hear from you! Please rate the recipe, leave me a comment below and share with a friend so they can enjoy this Easy Gluten-Free Chicken and Quinoa Soup too! Don’t forget to tag photos of your soup #Lockremhomestead over on Instagram!