Chicken Quinoa Soup Recipes

CHICKEN QUINOA SOUP

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.

CHICKEN QUINOA SOUP

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.

INSTANT POT® CHICKEN AND QUINOA SOUP

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.

EASY CHICKEN QUINOA SOUP

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.

CHICKEN AND QUINOA SOUP

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.

LEMONY CHICKEN-QUINOA SOUP

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.