Best 7 Easy Chicken Quinoa Soup Recipes

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Whether you're aiming for a quick and wholesome lunch or a comforting dinner on a chilly evening, "Easy Chicken Quinoa Soup" is the perfect culinary solution. This heart-warming dish marries the savory flavors of chicken and vegetables with the nutty goodness of quinoa, creating a delectable symphony of flavors that appeals to both the palate and the soul. In this article, we will embark on a culinary journey to discover the art of preparing this easy-to-make, yet incredibly satisfying soup, guiding you through the process with simple instructions and helpful tips. Let your taste buds dance with delight as we explore the secrets of crafting the ultimate "Easy Chicken Quinoa Soup."

Here are our top 7 tried and tested recipes!

CHICKEN QUINOA SOUP



Chicken Quinoa Soup image

The healthy chicken soup that will make you feel better in an instant. Meet our amazing Chicken Quinoa Soup that's naturally gluten-free, protein-packed, and flavor-filled.

Provided by Lee Funke

Categories     Soup

Time 1h

Number Of Ingredients 18

2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon fresh grated ginger
2 teaspoon fresh grated lemongrass*
3 large carrots (sliced and halved (~2 heaping cups))
3 large celery stalks (sliced (~2 heaping cups))
1/2 medium yellow onion (finely diced)
8 cups chicken broth
3/4 cup uncooked quinoa
1 tablespoon Frank's Hot Sauce
bundle of rosemary*
1 15-oz. can great northern beans (drained and rinsed)
1 lb. boneless (skinless chicken breast)
3 bay leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium lemon (juiced)
Fresh parsley (for serving)

Steps:

  • First, prepare veggies by slicing and halving 3 large carrots. Then, slice 3 large celery stalks and finely dice a 1/2 medium yellow onion.
  • Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat. When olive oil is fragrant, add in minced garlic, grated ginger, grated lemongrass, carrots, celery, and onion.
  • Sauté veggies for about 5-7 minutes, or until the onions are translucent.
  • Then, add in chicken broth, uncooked quinoa, hot sauce, bundle of rosemary, great northern beans, raw chicken breast, bay leaves, salt, and pepper.
  • Mix and bring to a rolling boil.
  • Once boiling, turn heat down to low and cover. Let simmer for 30 minutes.
  • Once the soup has cooked for a full 30 minutes, remove the rosemary bundle and discard. Remove chicken breast and use 2 forks to shred. Place the shredded chicken back in the stockpot and mix.
  • Turn off heat and squeeze in a full lemon worth of lemon juice and mix.
  • Serve with a lemon wedge and fresh parsley.

Nutrition Facts : Calories 354 kcal, Sugar 5 g, Fat 7 g, Carbohydrate 33 g, Fiber 7 g, Protein 33 g, ServingSize 1 serving

CHICKEN QUINOA SOUP



Chicken Quinoa Soup image

Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!

Provided by riversiderunner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h33m

Yield 8

Number Of Ingredients 19

3 cups water
1 cup quinoa
2 teaspoons olive oil, divided
5 skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 yellow onion, chopped
1 cup chopped carrots
1 cup chopped celery
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
2 tablespoons chopped garlic
8 cups chicken broth
2 cups chopped spinach leaves
½ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed bay leaf
⅓ cup cornstarch
¼ cup cold water

Steps:

  • Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
  • Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
  • Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
  • Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.6 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 89.7 mg, Sugar 2.9 g

CHICKEN AND QUINOA SOUP



Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
  • Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

CHICKEN AND DUMPLING SOUP WITH QUINOA



Chicken and Dumpling Soup with Quinoa image

This soup is packed with fiber, thanks to the quinoa and the whole-wheat dumplings. For a pop of color, use black or red quinoa-which also hold their shape better than the white variety (cooking times may vary).

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings (about 3 quarts)

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon dried thyme
3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons
2 celery stalks, thinly sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 small bone-in, skin-on chicken breasts (about 1 pound)
One 15-ounce can cannellini beans, strained and rinsed
1/2 cup quinoa, rinsed well
1 cup frozen, chopped green beans
1/2 cup white whole-wheat flour
1/2 cup loosely packed parsley leaves, finely chopped
2 large eggs, lightly beaten
1 tablespoon milk
1/2 teaspoon baking powder

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
  • Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
  • Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.
  • Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.

Nutrition Facts : Calories 290 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 700 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 20 grams, Sugar 5 grams

CHICKEN QUINOA



Chicken Quinoa image

If chicken soup and pilaf had a kid, I think it would be chicken quinoa. Quinoa is a very healthy ancient grain from South America; it's very filling! I think it's delicious. I used leftover roasted chicken to make this come together faster, but any kind of lean cooked meat can be used in this recipe. To make a vegetarian version, omit the meat and use vegetable stock instead of chicken.

Provided by Kristin Sanchez

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
1 teaspoon minced garlic
1 cup chopped cooked chicken
1 tablespoon parsley flakes
½ cup quinoa
1 cup chicken broth
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
  • Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
  • Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

Nutrition Facts : Calories 377 calories, Carbohydrate 33.3 g, Cholesterol 55 mg, Fat 14.9 g, Fiber 4.5 g, Protein 26.5 g, SaturatedFat 2.7 g, Sodium 553.4 mg, Sugar 2.9 g

EASY CHICKEN QUINOA SOUP



Easy Chicken Quinoa Soup image

Make and share this Easy Chicken Quinoa Soup recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 teaspoon black pepper
1 cup quinoa
6 cups chicken broth
2 cups cooked chicken, shredded
salt and pepper
3 tablespoons fresh parsley, chopped

Steps:

  • In large pot, sauté vegetables in oil, 6-8 minutes.
  • Stir in quinoa and broth; bring to a boil. Reduce heat and simmer 15-20 minutes or until quinoa is tender.
  • Stir in chicken. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.

LEMONY CHICKEN-QUINOA SOUP



Lemony Chicken-Quinoa Soup image

Brighten up a chilly day with this nutritious chicken soup that's loaded with feel-good ingredients like quinoa, carrots, and chicken. Lemon slices and juice stirred in towards the end perk up the flavors and bring a little sunshine to your dinner table.

Provided by Greg Lofts

Categories     Soup Recipes

Time 45m

Number Of Ingredients 11

2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
2 parsley sprigs, plus more leaves, chopped, for serving
2 thyme sprigs
1/2 sweet onion, such as Vidalia, chopped (1 1/2 cups)
3 carrots, peeled and cut into thin rounds (1 1/2 cups)
2 celery stalks, thinly sliced (1 1/4 cups)
1 package (8.8 ounces) ready-to-eat quinoa (1 1/4 cups)
1/2 lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice
Extra-virgin olive oil, for drizzling

Steps:

  • Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
  • Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
  • Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.

Tips:

  • Use a good quality chicken broth. This will make a big difference in the flavor of the soup.
  • If you don't have any cooked chicken, you can use a rotisserie chicken or boil some chicken breasts.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
  • If you want a thicker soup, you can add a cornstarch slurry or a roux.
  • Serve the soup with a side of bread or crackers.

Conclusion:

Chicken quinoa soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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