Description
A hearty and healthy Chicken Quinoa Soup packed with lean protein, fiber, and wholesome vegetables. Perfect for a comforting and nourishing meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
- 1/2 cup uncooked quinoa, rinsed
- 1 (15 ounce) can cannellini beans, rinsed and drained (optional, for extra fiber and protein)
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 2. Add the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for another minute until fragrant.
- 3. Pour in the chicken broth and bring to a boil.
- 4. Add the shredded chicken and rinsed quinoa. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and tender.
- 5. Stir in the cannellini beans (if using) and frozen peas. Cook for an additional 2-3 minutes, until the peas are heated through.
- 6. Taste and adjust seasoning with salt and pepper as needed.
- 7. Ladle the soup into bowls and garnish with fresh parsley.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g