Chicken Quinoa Soup is a hearty, wholesome dish packed with lean protein and nourishing ingredients. Tender chicken, protein-rich quinoa, and a mix of fresh vegetables simmer in a savory, herb-infused broth. It’s a comforting, gluten-free meal perfect for chilly days or a light, healthy lunch. This soup is not only satisfying but also great for meal prep and boosts your immunity with every spoonful.
Ingredients
- 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
Instructions
-
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.
