Easy Chicken and Quinoa Soup Recipe
This hearty 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.
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Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken stock
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups celery (4 stalks)
- 2 cups carrots (3 medium)
- 1 cup quinoa (uncooked)
- ½ tsp black pepper
- 2 bay leaves
- 1 tsp salt
- 1 lemon, juiced
- ¼ cup parsley, chopped
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, celery, carrots, sage, bay leaves, pepper, soaked quinoa, chicken stock, and chicken breasts.
- Bring the soup to a simmer over medium-high heat. Simmer the chicken breasts for 10-15 minutes or until the center is no longer pink. Remove the chicken breasts to a cutting board and shred using two forks. Once shredded, add it 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.
- Once the quinoa and chicken are done, 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 salt when the soup is fully cooked and to taste.
- Remove the bay leaves and add lemon juice and chopped parsley. Serve with a thick slice of sourdough bread and butter.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 315.3kcalCarbohydrates: 36.9gProtein: 21gFat: 9.1gSaturated Fat: 1.8gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.3gTrans Fat: 0.01gCholesterol: 33.7mgSodium: 947.7mgPotassium: 894.2mgFiber: 4.1gSugar: 8.3gVitamin A: 7307.4IUVitamin C: 6.5mgCalcium: 60.6mgIron: 2.4mg
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