There are few things more comforting than a steaming bowl of chicken soup, and this Chicken Quinoa Soup takes that classic comfort to the next level. It’s light but hearty, brothy yet filling, and packed with tender chicken, nutty quinoa, and vibrant vegetables. It’s a soup that tastes like it was simmered all day but comes together in under an hour.
Think of this as your everyday soup with a smart, nutritious twist. Instead of noodles or rice, it features protein-rich quinoa, which holds its texture beautifully and adds a slight chew to every spoonful. Combined with shredded chicken and a medley of vegetables, it’s satisfying without being heavy.
Perfect for weeknight dinners, meal prep, or fighting off a cold, this soup is as practical as it is delicious. It reheats well and even freezes beautifully, making it a great staple to have on hand for busy weeks.
The broth is light but flavorful. We build it from garlic, onions, carrots, and celery, then let the chicken and quinoa deepen the flavor as they cook. A hint of lemon at the end brightens the whole bowl, giving it a clean, fresh finish.
One of the best things about this recipe is its flexibility. You can use leftover rotisserie chicken or poach a couple of breasts just for this. You can also throw in any vegetables you have on hand—zucchini, spinach, kale, or even peas. It’s endlessly adaptable.
This soup delivers on nourishment and flavor without requiring complicated steps or ingredients. You can keep it rustic and chunky, or blend part of it for a creamier consistency. Either way, it hits the spot.
And let’s not forget the texture. Quinoa adds a nutty pop that you just don’t get from pasta. It’s also gluten-free, which makes this recipe suitable for more eaters.
It’s kid-friendly too. The mild, savory broth and soft textures make it easy for picky eaters to enjoy, especially when paired with a warm roll or slice of buttered bread.
Whether you’re cooking for your family, prepping lunches, or just want something warm to curl up with, this soup does it all. Healthy, hearty, and ready to go in under an hour.
Let’s make it happen.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- 1 cup uncooked quinoa, rinsed
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Juice of 1/2 lemon (optional)
- Chopped fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes.
- Add garlic and thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Stir in quinoa and reduce heat to a simmer. Cover and cook for 15 minutes, or until quinoa is tender.
- Add shredded chicken and simmer another 5 minutes.
- Season with salt, pepper, and lemon juice to taste.
- Serve hot, garnished with parsley.
Tips:
- Use pre-cooked chicken for faster prep.
- Add leafy greens in the last few minutes for extra nutrients.
- Store in fridge for up to 4 days or freeze for up to 3 months.
Why You’ll Love This Recipe:
It’s warm, cozy, and deeply nourishing without being heavy. A great way to use up leftovers, and the kind of soup you’ll reach for again and again.
This Chicken Quinoa Soup is a simple, nutritious, and comforting one-pot meal. With hearty veggies, tender chicken, and protein-packed quinoa, it’s the perfect all-season soup that delivers flavor and ease in every bowl.
