Name: Chicken Quinoa Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 celery stalks, sliced; 3 carrots, chopped; 1 cup yellow onion, diced; 4 garlic cloves, minced; 2 bay leaves; 1 pound chicken breast; 1 cup quinoa, rinsed; 7 cups chicken broth; 2 teaspoons hot sauce; 1/2 teaspoon salt; Black pepper to taste; Lemon juice to taste; Fresh parsley, chopped

Jump to Recipe

Chicken Quinoa Soup is the perfect balance of comfort and nutrition in one cozy bowl. This wholesome twist on classic chicken noodle soup replaces pasta with fluffy quinoa, creating a protein-packed soup that keeps you full and satisfied. Ready in just 30 minutes, this easy one pot chicken soup delivers bold flavor with simple ingredients. Whether you prepare it on the stovetop or as a slow cooker soup, this gluten free soup fits perfectly into busy weeknights while still tasting like it simmered all day.

Story

I started making Chicken Quinoa Soup when I wanted something comforting but lighter than traditional chicken noodle. Instead of noodles, I reached for quinoa, and that small swap completely changed the texture and nutrition of the dish. The result felt hearty yet clean, filling yet energizing.

What makes Chicken Quinoa Soup stand out is its balance. Tender shredded chicken, soft vegetables, and fluffy quinoa create layers of texture in every bite. Plus, this healthy chicken soup comes together in one pot, which keeps cleanup simple.

Over time, Chicken Quinoa Soup became my go-to during busy weeks. It works for meal prep, it reheats beautifully, and it satisfies cravings without feeling heavy. Because it’s naturally a gluten free soup, it also fits into different dietary needs without extra adjustments. Every spoonful feels cozy, yet fresh and bright thanks to a squeeze of lemon and fresh parsley.

Ingredients

1 tablespoon olive oil
2 celery stalks, sliced
3 carrots, chopped
1 cup yellow onion, diced
4 garlic cloves, minced
2 bay leaves
1 pound chicken breast (about 2 breasts)
1 cup quinoa, rinsed
7 cups chicken broth, plus more as needed
2 teaspoons hot sauce (adjust to taste)
½ teaspoon salt, plus more to taste
Black pepper to taste
Lemon juice to taste (optional)
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Preparing the Ingredients

Start by slicing the celery, chopping the carrots, and dicing the onion into even pieces so they cook evenly. Mince the garlic finely to distribute flavor throughout the broth. Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness. Pat the chicken breasts dry and trim any excess fat before cooking.

Cooking Instructions

Heat olive oil in a large Dutch oven over medium heat. Add celery, carrots, onion, and garlic, then sauté for 5 to 7 minutes until softened. Stir frequently to prevent browning.

Next, add bay leaves, chicken breasts, rinsed quinoa, chicken broth, hot sauce, and salt. Bring the mixture to a boil, then immediately reduce heat to a gentle simmer. Cover partially and cook for 30 minutes, or until the chicken cooks through and the quinoa becomes tender.

Remove the chicken with tongs and place it on a cutting board. Shred it using two forks, then return the shredded chicken to the pot. Add black pepper, parsley, and lemon juice to taste. Stir well and serve warm.

For a slow cooker soup variation, sauté the vegetables first, then transfer everything to a slow cooker. Cook on HIGH for about 3 hours, shred the chicken, and return it before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip rinsing the quinoa, as unrinsed quinoa can taste bitter. Avoid overcooking the chicken, since it can dry out even in soup. Also, resist boiling the soup aggressively after adding quinoa; instead, maintain a gentle simmer to prevent mushy texture. Finally, taste and adjust salt at the end because broth brands vary in sodium levels.

Pro Tips for Better Flavor

For deeper flavor, sauté the vegetables until lightly golden before adding broth. If you prefer a thicker texture, let the soup rest for 10 minutes after cooking so the quinoa absorbs more liquid. Add a splash of lemon juice right before serving to brighten the broth. You can also stir in extra parsley for a fresh finish that complements this protein packed soup beautifully.

Serving and Storage

How to Serve

Serve Chicken Quinoa Soup in deep bowls with a sprinkle of fresh parsley on top. Pair it with crusty bread or a light side salad for a balanced meal. Because this one pot chicken soup already contains protein, vegetables, and grains, it stands perfectly on its own for lunch or dinner.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. The quinoa will continue absorbing liquid, so add extra broth when reheating to restore the original consistency. Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking.

Conclusion

Chicken Quinoa Soup proves that comfort food can still feel nourishing and light. With simple ingredients, flexible cooking methods, and bold flavor, this healthy chicken soup works for weeknights, meal prep, and chilly days alike. Make a batch once, and it will quickly become a staple in your kitchen rotation.

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Frequently Asked Questions

Can I make Chicken Quinoa Soup ahead of time?

Yes, Chicken Quinoa Soup stores exceptionally well. In fact, the flavors deepen overnight, making it even more satisfying the next day. Just add extra broth when reheating since quinoa absorbs liquid as it sits.

Is this soup naturally gluten free?

Yes, this gluten free soup uses quinoa instead of pasta, making it suitable for those avoiding wheat. Always double-check your broth label to confirm it contains no gluten ingredients.

Can I freeze Chicken Quinoa Soup?

You can freeze Chicken Quinoa Soup for up to 2 months. However, because quinoa softens over time, the texture may become slightly thicker after thawing. Add broth while reheating to adjust consistency.