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
Scale
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.
