Easy Chicken Quinoa Soup Recipes
QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
QUINOA CHICKEN
This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.
Provided by StephR0131
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
- Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g
CHICKEN QUINOA SOUP
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
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
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