Chicken Quinoa Soup: The Ultimate Comfort Recipe
Introduction to Chicken Quinoa Soup
Warm up with a hearty bowl of Chicken Quinoa Soup, a delightful dish that combines wholesome ingredients and comforting flavors. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a cozy dinner or a satisfying lunch. Whether you’re looking to nourish your body or simply enjoy a flavorful meal, this recipe has got you covered!
A Personal Story Behind My Chicken Quinoa Soup Journey
My love for Chicken Quinoa Soup began on a chilly autumn day when I craved something warm and fulfilling. After experimenting with various ingredients in my kitchen, I discovered that quinoa added a unique texture and nutritional boost to traditional chicken soup. Sharing this dish with my family has turned it into a cherished recipe that brings us together around the dinner table, making it not just a meal, but a warm memory.
What Makes This Chicken Quinoa Soup Recipe Special?
This Chicken Quinoa Soup stands out because it combines the comforting essence of classic chicken soup with the health benefits of quinoa. Quinoa, a super grain, is rich in protein and fiber, making this soup not only satisfying but also incredibly nourishing. The addition of fresh vegetables like carrots and celery enhances the flavor and adds extra vitamins. Plus, you can easily prepare it on the stovetop or in a slow cooker, making it versatile for any busy lifestyle!
The Full Chicken Quinoa Soup Recipe
Ingredients
- 1 tbsp olive oil
- 2 celery stalks, sliced
- 3 carrots, chopped
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 2 bay leaves
- 1 lb. chicken breast (about 2 breasts)
- 1 cup quinoa, rinsed
- 7 cups chicken broth, plus more if needed
- 2 tsp hot sauce, adjust to taste
- 1/2 tsp salt, adjust to taste
- Black pepper, to taste
- Lemon juice, optional
- Fresh parsley, chopped, for garnish
Instructions
- In a dutch oven or large pot over medium heat, add olive oil. Sauté celery, carrots, onion, and garlic for 5-7 minutes until vegetables soften. Tip: Stir occasionally to prevent burning.
- Add bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes or until chicken is done. Tip: If the soup is too thick, add more broth as needed.
- Remove chicken, shred it using two forks, and return it to the pot.
- Season with black pepper, fresh parsley, and lemon juice if desired. Serve and enjoy!
Serving Suggestions and Variations for Chicken Quinoa Soup
This soup is delicious on its own, but you can elevate your meal with a few serving suggestions. Consider pairing it with crusty whole grain bread or a fresh salad for a complete dinner. For a twist, try adding other vegetables like spinach or kale towards the end of cooking. You can also experiment with different spices, such as thyme or rosemary, to enhance the flavor even further.
Frequently Asked Questions About Chicken Quinoa Soup
- Can I use leftover chicken? Yes! Simply shred the leftover chicken and add it to the soup during the last few minutes of cooking.
- Can I freeze this soup? Absolutely! This soup freezes well. Just make sure to allow it to cool completely before transferring it to airtight containers.
- How long can I store it in the fridge? Chicken Quinoa Soup can be stored in the refrigerator for up to 4 days. Just reheat before serving.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30 minutes (stovetop) or 3 hours (slow cooker)
- Total Time: 45 minutes (stovetop) or 3 hours 15 minutes (slow cooker)
- Calories per Serving: 250
- Servings: 6
Chicken Quinoa Soup
Equipment
- Dutch oven or large pot For stovetop cooking.
- Slow Cooker For slow cooking option.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 stalks celery sliced
- 3 pcs carrots chopped
- 1 cup yellow onion diced
- 4 cloves garlic minced
- 2 pcs bay leaves
- 1 lb chicken breast about 2 breasts
- 1 cup quinoa rinsed
- 7 cups chicken broth plus more if needed
- 2 tsp hot sauce adjust to taste
- 0.5 tsp salt adjust to taste
- 1 to taste black pepper
- 1 to taste lemon juice optional
- 1 to taste fresh parsley chopped, for garnish
Instructions
- In a dutch oven or large pot over medium heat, add olive oil. Sauté celery, carrots, onion, and garlic for 5-7 minutes until vegetables soften. Tip: Stir occasionally to prevent burning.
- Add bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes or until chicken is done. Tip: If the soup is too thick, add more broth as needed.
- Remove chicken, shred it using two forks, and return it to the pot.
- Season with black pepper, fresh parsley, and lemon juice if desired. Serve and enjoy!