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If you’re in the mood for something truly comforting, wholesome, and packed with vibrant flavors, then this Nourishing Chicken Quinoa Soup With Vegetables Recipe is the perfect go-to. It’s not just any soup; it’s a beautiful harmony of tender chicken, nutty quinoa, and fresh garden vegetables all swimming in a rich, savory broth that feels like a warm hug in a bowl. Whether you’re welcoming cooler weather or simply craving some soul-satisfying nourishment, this soup is the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Nourishing Chicken Quinoa Soup With Vegetables Recipe lies in its simplicity and the thoughtful combination of ingredients. Each component plays a vital role in building layers of flavor, inviting textures, and a pop of color, making this soup both hearty and fresh.
- 2 Tbsp olive oil: Adds richness and helps soften the vegetables for that perfect flavor base.
- 4 large cloves garlic, minced: Infuses a fragrant, savory punch that wakes up the taste buds.
- 1 medium yellow onion, diced: Brings sweetness and depth as it caramelizes gently.
- 1 Tbsp dried thyme: Offers an earthy herbal note that perfectly complements the chicken and veggies.
- 1.5 cups chopped carrots: Provides subtle sweetness and bright orange color to the soup.
- 1.5 cups chopped celery: Adds a refreshing crunch and aromatic backbone to the broth.
- 1 pound chicken breast (uncooked): The lean protein star of the dish that makes it nourishing and filling.
- 1 can diced tomatoes with juice (14.5 oz): Introduces tangy sweetness and a vibrant red hue.
- 2 Tbsp tomato paste: Concentrates the tomato flavor and deepens the overall richness of the soup.
- 1 tsp red wine vinegar: Brightens the whole bowl with a subtle acidity to balance flavors.
- 1/3 cup uncooked quinoa: Adds a lovely, slightly nutty bite and boosts the nutritional profile.
- 5 cups chicken broth: The soul of the soup that ties everything together with warming, savory goodness.
- 3 packed cups kale, torn into small pieces: Introduces fresh greens that wilt into hearty texture and a healthy touch.
- Salt + pepper, to taste: Essential seasonings to elevate and customize every spoonful.
How to Make Nourishing Chicken Quinoa Soup With Vegetables Recipe
Step 1: Create the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the minced garlic, diced onion, and dried thyme, then cook everything together for about two minutes. Stir continuously to coax out the rich aromas and soften the vegetables just enough to layer in that irresistible depth of flavor.
Step 2: Build Your Vegetables
Next, toss in the chopped carrots and celery. Keep stirring and cooking them for five minutes, allowing these veggies to mellow and blend their sweet, earthy notes perfectly with the fragrant base you’ve set. This step brings that essential heartiness you crave in a comforting soup.
Step 3: Add Chicken, Tomatoes, and Quinoa
Now it’s time to place the chicken breasts gently on top of the vegetable mixture. Pour in the diced tomatoes with their juice, tomato paste, red wine vinegar, quinoa, and chicken broth. Season with salt and pepper to your taste, stir it altogether, and turn up the heat to bring everything to a lively boil. This combo is where the flavors start to marry beautifully.
Step 4: Simmer and Let it Develop
Once boiling, cover the pot and reduce the heat to a gentle simmer. Let the soup cook undisturbed for 20 minutes so the chicken cooks through, quinoa softens, and all those rich flavors have time to harmonize. This is also a great moment to prepare your kale so it’s ready to go in the next step.
Step 5: Remove and Shred the Chicken
When the chicken is fully cooked, remove the breasts carefully with tongs and place them on a clean cutting board. Let them rest a moment so they hold onto their juices, then shred them into bite-sized pieces using two forks. This shredded chicken added back into the soup will give you tender, satisfying bites throughout.
Step 6: Add the Greens
Stir the torn kale leaves into the pot. They will wilt nicely into the warm broth, adding a burst of color and a nutritional boost. Kale is the final lovely touch that makes this nourishing soup feel wholesome and vibrant.
Step 7: Bring It All Together
Finally, stir the shredded chicken back into the pot and remove the soup from heat. Give it a taste and adjust seasonings if needed. Serve it hot and cozy, ready to be savored and enjoyed in every spoonful.
How to Serve Nourishing Chicken Quinoa Soup With Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or a little grated Parmesan cheese works wonders to brighten the flavors and add a fresh finish. A drizzle of good olive oil or a squeeze of lemon juice can also lift the whole bowl with extra richness or zing.
Side Dishes
Pair this soup with a rustic crusty bread or warm dinner rolls for dipping. A simple side salad with a light vinaigrette balances the hearty soup perfectly and rounds out the meal.
Creative Ways to Present
Serve your Nourishing Chicken Quinoa Soup With Vegetables Recipe in attractive bowls and swirl a bit of pesto or yogurt on top for an unexpected twist. For a fun presentation, ladle the soup into mini bread bowls for a cozy, edible serving vessel that guests will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve freshness and flavors so you can enjoy nourishing comfort any time during the week.
Freezing
You can freeze this soup easily by transferring it into freezer-safe containers or heavy-duty zip bags. Leave some room for expansion and freeze for up to 3 months. When thawed, the soup tastes just as delicious and comforting as the day you made it.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling once reheated to keep the chicken tender and the kale fresh. A microwave works well too, just heat it in short intervals for best results.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more juiciness and flavor to the soup if you prefer dark meat. Just adjust the cooking time slightly if needed to ensure they are thoroughly cooked through.
Is quinoa necessary, or can I substitute it?
Quinoa is an excellent addition for protein and texture, but you can swap it for other grains like brown rice or barley. Keep in mind the cooking times may vary depending on your choice.
Can I make this soup vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding beans or lentils to keep it hearty and protein-packed.
How do I make sure the kale doesn’t turn mushy?
Add the kale near the end of cooking, just long enough to wilt it gently. Overcooking will make it lose its vibrant color and texture.
Can I prepare parts of this soup in advance?
Definitely. You can chop the vegetables and even cook the chicken ahead of time. Then, assemble and simmer the soup when ready to enjoy fresh and flavorful results.
Final Thoughts
I truly hope this recipe becomes a cherished favorite in your kitchen because the Nourishing Chicken Quinoa Soup With Vegetables Recipe offers everything you want in a homemade soup: warmth, nourishment, and an explosion of wholesome flavors. So go ahead and dive into this bowl of goodness—you deserve it!
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Nourishing Chicken Quinoa Soup With Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and nourishing chicken quinoa soup packed with vibrant vegetables, protein-rich chicken breast, and nutritious kale. This comforting soup combines wholesome ingredients like quinoa, carrots, celery, and tomatoes in a flavorful broth, making it perfect for a cozy meal any day of the year.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 1 medium yellow onion, diced
- 1 Tbsp dried thyme
- 1.5 cups chopped carrots (about 2 large carrots)
- 1.5 cups chopped celery (about 2 large stalks)
- 1 pound chicken breast (uncooked, about 2 breasts)
- 1 can diced tomatoes with juice (14.5 ounce or 398ml can)
- 2 Tbsp tomato paste
- 1 tsp red wine vinegar
- 1/3 cup uncooked quinoa
- 5 cups chicken broth
- 3 packed cups kale, torn into small pieces (lacinato or curly)
- Salt and pepper, to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add minced garlic, diced onion, and dried thyme. Cook for 2 minutes while stirring continuously to release the aromatic flavors.
- Sauté vegetables: Add chopped carrots and celery to the pot. Stir and cook for 5 minutes, allowing the vegetables to soften and develop sweetness.
- Add chicken and liquids: Place chicken breasts on top of the vegetables in the pot. Pour in diced tomatoes with their juice, tomato paste, red wine vinegar, uncooked quinoa, and chicken broth. Season with salt and pepper. Stir well and increase heat to bring the liquid to a boil.
- Simmer soup: Once boiling, cover the pot and reduce heat to a simmer. Let it cook gently for 20 minutes. At this point, wash and prep the kale while the chicken cooks.
- Remove chicken: When the chicken is thoroughly cooked, use tongs to remove the breasts from the pot. Place them on a clean cutting board and allow to cool slightly.
- Add kale: Stir the torn kale pieces into the simmering soup, allowing them to wilt and soften.
- Shred chicken: Using two forks, shred the chicken breasts on the cutting board by tearing into small, bite-sized pieces.
- Combine and finish: Stir the shredded chicken back into the soup. Remove the pot from heat, taste, and adjust seasonings with salt and pepper as desired. Serve hot for a nourishing meal.
Notes
- Using lacinato or curly kale is recommended, but any kale variety works.
- Red wine vinegar adds a subtle tang but can be omitted if preferred.
- For a thicker soup, reduce the chicken broth amount slightly.
- Quinoa cooks directly in the soup, absorbing flavors and adding texture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
