Cozy Chicken Quinoa Soup with Vegetables

This cozy chicken quinoa soup with vegetables is a light but filling bowl packed with tender shredded chicken, fluffy quinoa, carrots, celery, tomatoes and kale in a savory thyme-scented broth. The chicken simmers right in the broth, so it stays juicy and adds flavor to the soup, and the quinoa cooks in the same pot. It is an easy one-pot meal that feels comforting on a cold day and still tastes fresh and wholesome.

Why You’ll Like This Chicken Quinoa Soup

It has everything you want from a classic chicken soup, with quinoa in place of noodles for extra protein and a pleasant, nutty bite. The vegetables keep it colorful and hearty, and a squeeze of lemon at the end brightens every spoonful.

• One pot: the chicken, vegetables and quinoa all cook together.
• Wholesome and filling: lean protein, vegetables and quinoa in every bowl.
• Weeknight friendly: ready in about 50 minutes with simple ingredients.
• Great leftovers: it reheats well for lunches all week.

Ingredients for Chicken Quinoa Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with their juices
• 8 cups low-sodium chicken broth
• 1 1/2 lbs boneless, skinless chicken breasts
• 3/4 cup uncooked quinoa, rinsed well
• 3 cups chopped kale, tough stems removed
• 1 tbsp fresh thyme leaves (or 1 tsp dried), plus sprigs for garnish
• 1 bay leaf (optional)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 to 2 tbsp fresh lemon juice (optional)

You will need a large Dutch oven or soup pot, a cutting board, two forks for shredding and a fine-mesh strainer for rinsing the quinoa. Serves 6.

Ingredient Notes

The chicken: Boneless, skinless breasts shred easily and keep the soup light. Boneless thighs also work and stay a little more tender if the soup simmers longer.

The quinoa: Rinse it in a fine-mesh strainer under cold water to remove its natural bitter coating. White quinoa is the softest, while red or tricolor quinoa holds a firmer texture.

The broth: Low-sodium broth lets you season the soup to your liking, since the quinoa absorbs liquid and the flavors concentrate as it cooks.

The kale: Curly or lacinato kale both work. Add it near the end so it wilts but stays bright green. Spinach is a good quick-cooking substitute.

How to Make Chicken Quinoa Soup

Step by Step

1. Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring often, for 6 to 8 minutes until the onion is soft and translucent.
2. Add the garlic and thyme. Stir in the garlic and thyme and cook for about 1 minute, until fragrant.
3. Simmer the chicken. Pour in the diced tomatoes and broth, then add the bay leaf, salt and pepper. Nestle the whole chicken breasts into the liquid. Bring to a boil, reduce the heat to a gentle simmer, cover and cook for 18 to 22 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
4. Shred the chicken. Transfer the chicken to a cutting board and let it cool for a few minutes. Shred it into bite-size pieces with two forks.
5. Cook the quinoa. While the chicken rests, stir the rinsed quinoa into the simmering soup. Cover and cook for 15 minutes, until the quinoa is tender and the little white spirals have separated.
6. Finish the soup. Return the shredded chicken to the pot and stir in the kale. Simmer for 3 to 5 minutes, until the kale is wilted and tender. Remove the bay leaf.
7. Season and serve. Stir in the lemon juice, then taste and add more salt and pepper as needed. Ladle into bowls and garnish with fresh thyme.

Slow cooker method: Add everything except the quinoa, kale and lemon juice to the slow cooker (no need to sauté) and cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in the quinoa and cook on high for 25 to 30 minutes. Add the kale for the last 10 minutes.

Tips for the Best Chicken Quinoa Soup

Keep the Simmer Gentle

A hard boil can make chicken breasts tough and stringy. A low, steady simmer keeps the meat moist and easy to shred.

Always Rinse the Quinoa

Skipping this step can leave a soapy, bitter taste in the broth. A quick rinse makes a big difference.

Add Extra Broth as Needed

Quinoa keeps soaking up liquid as the soup sits. Keep an extra cup of broth or water on hand to loosen the soup before serving.

Finish with Acid

A little lemon juice at the end lifts the flavors and makes the soup taste brighter and more balanced.

Variations

• Rotisserie chicken shortcut: skip the simmering step and stir in 4 cups of shredded cooked chicken with the kale.
• Extra vegetables: add diced zucchini, green beans, sweet potato or mushrooms with the quinoa.
• Spicy: add a pinch of red pepper flakes or a diced jalapeño with the garlic.
• Herby: swap the thyme for rosemary or oregano and finish with chopped parsley or dill.

Storage

Refrigerator: Store cooled soup in airtight containers for up to 4 days. The quinoa will absorb more broth, so the soup thickens as it sits.

Reheating: Warm individual portions in a saucepan over medium heat or in the microwave, adding a splash of broth or water to loosen it.

Freezer: Freeze the soup for up to 3 months, leaving some room in the container for expansion. Thaw overnight in the refrigerator before reheating. For the best texture, you can freeze the soup without the kale and add fresh kale when reheating.

Frequently Asked Questions

Do I need to cook the quinoa before adding it to the soup?

No. Uncooked, rinsed quinoa cooks right in the broth in about 15 minutes and absorbs all the savory flavor along the way.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well. Simmer them for 20 to 25 minutes, until tender and cooked through, then shred them the same way.

Why did my soup get so thick?

Quinoa continues to absorb liquid as the soup rests, especially overnight. Simply stir in more broth or water when reheating until it reaches the consistency you like.

Is chicken quinoa soup gluten-free?

Quinoa is naturally gluten-free, so the soup is too as long as you use a broth labeled gluten-free.