Healthy Chicken Quinoa Soup – Clean Comfort in a Bowl
Pulled This One Out on a Rainy Tuesday…
Okay, so picture this: it’s lashing down, kids are grumpy (or if you don’t have kids, just insert your own brand of weather-related drama here), and all I want is something warm but not the same old chicken noodle routine. Enter: my Healthy Chicken Quinoa Soup. I kinda stumbled onto this one the first time because I had a weird mishmash of fridge findings, not gonna lie. And now—it’s a permanent resident on my winter menu. My granny would shake her head at the quinoa, but honestly, I think she’d cave if I handed her a bowl. Plus, there’s something almost magical about how the kitchen smells when this is bubbling away.
Why This Is My Comfort Blanket In a Bowl
I break this out anytime someone in the house so much as says “sniffle” (or frankly, when I need a reset after one too many takeaways). My family goes bonkers for this—oddly enough, even the picky one shovels it in, provided I sneak in extra carrots. And if I pull this together on a weeknight, it’s because, let’s be real, it only uses one pot and minimal chopping if you’re not fancy. Also, it’s great for using up that chicken lingering around after a roast—because, who even eats the breast first?
The “Set-Up the Scene” Ingredients List (with Cheeky Swaps)
- 2 chicken breasts (sometimes I use rotisserie leftovers or even thighs—way more tender, promise)
- 1 cup quinoa: white or tri-colour, but I’ve subbed in brown rice before when I’d run out; not quite as nutty but it worked
- 1 large onion, diced (I grab red onions when that’s all I’ve got—it’s a bit sweeter, yeah)
- 2 big carrots, chopped
- 2–3 celery stalks, sliced (I sometimes skip if the crisper is looking bare; no one noticed)
- 3 garlic cloves, minced (or more—I am a garlic fiend, what can I say?)
- 1 bay leaf
- 1/2 tsp dried thyme (fresh if you’ve got it, just toss in a couple sprigs)
- 6 cups chicken broth (my gran always said to make your own, but I use store-bought most days…)
- 1–2 handfuls baby spinach (if not, I’ve tossed in kale; but it’s a bit chewier)
- Salt and cracked pepper, to taste
- Lemon wedges, for serving (this makes all the difference—don’t skip, trust me)
How I Actually Make It (Plus My Random Habits)
- Get your big soup pot, heat a good glug of olive oil over medium. Toss in the onions, let them sweat for a few mins, then add carrots, celery and garlic. Sometimes my mind wanders here, so don’t let the garlic burn, yeah?
- In goes the chicken. Nestle those breasts in among the veg. Add your bay leaf, thyme, and a bit of salt—be stingy, we can fix it later.
- Pour in the broth, bring it all up to a boil, then knock the heat back to a barely-there simmer. Let it potter away for ~15-20 min, til the chicken is done (completely white inside; no salmonella dinner parties, please).
- Remove the chicken, and dump in your quinoa (yep, just straight in—no need to pre-rinse unless you like one more thing to wash). Simmer 15 mins, but check your pack instructions if you’re the measuring kind.
- Meanwhile, shred or chop the chicken as chunky as you like. This is where I taste—sometimes the quinoa wants another couple minutes, it can be stubborn.
- Return the chicken, plus handfuls of spinach. Heat off, lid on for 2 min. Or, if you forget, it’ll wilt eventually, just like my will power near cookies.
- Season properly (you might need a surprising amount of pepper). Serve each bowl with a fat wedge of lemon. I squeeze it right in—makes it taste sort of sunshiney, totally unscientific.
Stuff I’ve Learned The Awkward Way…
- The quinoa thickens overnight; sometimes it’s like stew the next day, but that’s not a bad thing at all. Actually, I think it tastes better then.
- If you use chicken thighs (with skin removed), they add more flavor. But they’re a pain to shred, so arm yourself with two forks and a bit of patience.
- Once I dumped in the spinach too early and wow, it was sad-looking. So seriously, wait til the end.
Things I Tried That Might Help (or Not…)
I’ve chucked in peas or corn, and it makes it a bit sweeter—my youngest loved it, but the rest of us meh. I once tried it with red lentils… not a great idea. The whole soup turned a bit mushy and weirdly pink. Also, feel free to swap out spinach for whatever ‘fridge greens’ you dig up.
What You Need… and What To Do If You Don’t
- Big soup pot, but I’ve made a half batch in a wide frying pan (with a lid!) in a pinch
- Knife, decent size – no need to get all chef-y
- Chopping board. Wooden, plastic, a plate if you’re really roughing it
About Leftovers
You can store it in the fridge, covered, about 3 days (though truthfully, in my house rarely does it survive more than 24 hours). If it thickens up too much, just splash in a bit of hot water or broth when reheating. Or, eat it as a chunky stew—no wrong answers.
How I Like to Serve It Up
Bowlful with chunky homemade bread on the side is my guilty pleasure. Sometimes my crew asks for a sprinkle of grated parmesan, which I used to consider heresy… but now I grudgingly admit is delish. Oh, and a big squeeze of lemon is non-negotiable for me.
Hard-Earned Nuggets of Wisdom
- Don’t be tempted to crank up the heat to speed up cooking. I tried that once, and the chicken turned out rubbery. Slow and steady does it.
- If you forget to salt the onion-carrot-celery base, it’s fine—you can fix it later (but it does taste a smidge deeper if you remember)
People Actually Ask Me…
- Can I freeze this soup?
- Kind of… the quinoa gets a bit fluffy when thawed, but it’s ok! If you’re being picky, maybe freeze before adding the greens and quinoa, then add fresh when reheating. Or just eat the leftovers fast—no judgment either way.
- Does it work with turkey?
- Absolutely. In fact, after Christmas I lace it with leftover roast turkey, and it’s smashing.
- Is it good for meal prep?
- Yup! Maybe use slightly less quinoa so it doesn’t soak up all the broth overnight. Otherwise, it’s a quick warm-up for lunch.
- Can I make it vegetarian?
- Oh for sure—just skip the chicken, use veg broth, and toss in chickpeas or white beans. Not quite the same thing, but still hearty (I found this recipe over at Feasting at Home for a similar vibe).
- What if I only have dried herbs?
- Go for it; just use a pinch more. Dried thyme’s a staple in my cupboard (mostly because I kill every fresh herb plant I buy).
That’s it! Hope you love this bowl of healthy, cozy chicken quinoa soup as much as I do (oh—and if you ever figure out why celery seems to disappear in soups, would you let me know? It’s a mystery). Happy cooking!
Ingredients
- 2 boneless, skinless chicken breasts (about 300g), diced
- 2/3 cup quinoa, rinsed
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups fresh spinach, roughly chopped
- Juice of 1/2 lemon
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
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2Stir in minced garlic and dried thyme. Cook for an additional minute until fragrant.
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3Add diced chicken breast to the pot and cook until just lightly browned, about 3-4 minutes.
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4Pour in chicken broth and bring to a boil. Add rinsed quinoa, salt, and pepper. Reduce heat, cover, and simmer for 20–25 minutes until the quinoa is tender and chicken is cooked through.
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5Stir in chopped spinach and cook for another 2–3 minutes until wilted. Finish with a squeeze of fresh lemon juice. Taste and adjust seasoning as needed.
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6Serve the soup hot, garnished with extra herbs or a lemon wedge if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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