Description
Warm up with a delightful bowl of Chicken Quinoa Soup, brimming with tender chicken, vibrant vegetables, and fluffy quinoa in a savory broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup rinsed quinoa
- 2 medium carrots, thinly sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme, chopped
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- 1. Prepare Ingredients: Dice carrots and celery and mince garlic. Rinse quinoa under cold water until it runs clear.
- 2. Cook Chicken: In a large pot over medium heat, add olive oil. Once hot, season chicken breasts with salt and pepper and sear until golden brown on both sides (about 5 minutes per side). Remove from pot and set aside.
- 3. Sauté Vegetables: In the same pot, add garlic, carrots, and celery. Sauté until softened (around 4–5 minutes).
- 4. Add Broth and Quinoa: Pour in the chicken broth while scraping any bits stuck to the bottom of the pot. Bring to a gentle boil before adding rinsed quinoa.
- 5. Shred Chicken: While waiting for quinoa to cook (approximately 15 minutes), shred the cooked chicken using two forks.
- 6. Combine Everything: Once quinoa is fluffy and cooked through, stir in shredded chicken and fresh herbs. Taste and adjust seasoning if needed. Serve garnished with parsley.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding leftover vegetables or beans for extra protein. For a vegetarian version, swap chicken for chickpeas or use vegetable broth.