Best 6 Chicken And Quinoa Soup Recipes

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Indulge in a culinary journey with this exquisite Chicken and Quinoa Soup, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is not only a comforting meal but also a nutritional powerhouse, packed with lean protein, fiber-rich quinoa, and an array of colorful vegetables. Whether you're seeking a quick and easy weeknight dinner or a restorative lunch, this versatile soup delivers on both fronts. Dive into the goodness of this soup, and uncover variations such as a rich and creamy version, a zesty tomato-based rendition, and a slow-cooker adaptation for effortless preparation. Let your taste buds embark on an unforgettable adventure with the Chicken and Quinoa Soup extravaganza.

Here are our top 6 tried and tested recipes!

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.

INSTANT POT® CHICKEN AND QUINOA SOUP



Instant Pot® Chicken and Quinoa Soup image

This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!

Provided by 3ManCubs

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

Time 45m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 large yellow onion, diced
2 tablespoons minced garlic
4 cups sliced carrots
4 cups sliced fresh mushrooms
14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
2 cups tri-colored quinoa (such as Boil-in-Bag®)
3 frozen skinless, boneless chicken breasts
1 (48 ounce) container chicken broth
½ tablespoon seasoned salt (such as Lawry's®)
½ tablespoon red pepper flakes
½ tablespoon dried parsley
1 teaspoon chili powder
1 pinch salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 49.6 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 6.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1138.2 mg, Sugar 5.6 g

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

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP



Crockpot Quinoa, Chicken, and Kale Soup image

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories     Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

Steps:

  • Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
  • Add drained quinoa and pour in chicken broth.
  • Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
  • Remove chicken and shred; return to soup.
  • Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)



Slow Cooker Quinoa, Chicken and Kale Soup Recipe - (4.3/5) image

Provided by rbotzl01

Number Of Ingredients 15

1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp extra virgin olive oil
3/4 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
3 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving

Steps:

  • Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.

CHICKEN AND QUINOA SOUP



CHICKEN AND QUINOA SOUP image

Categories     Soup/Stew     Chicken

Yield 4

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
8 cups 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, 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.

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your soup the best flavor.
  • Don't overcrowd the pot: If you add too many ingredients to the pot, the soup will be bland and watery. Add ingredients in batches, and cook them until they are tender before adding more.
  • Season to taste: Don't be afraid to add more salt, pepper, or other spices to your soup until it tastes just the way you like it.
  • Let the soup simmer: Simmering the soup for at least 30 minutes will help the flavors to meld and develop.
  • Serve with a variety of toppings: Shredded cheese, chopped cilantro, or a dollop of sour cream are all great ways to add extra flavor and texture to your soup.

Conclusion:

Chicken and quinoa soup is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will love. So next time you're looking for a quick and easy meal, give this chicken and quinoa soup a try.

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