Chicken Quinoa Veggie Soup

Chicken Quinoa Vegetable Soup

It is snowing here, and while I hate snow, and wish I was on a beach, I do love soup. Soup is a cold weather food.

This soup is yummy, packed full of anti-oxidant rich vegetables to protect you from winter colds, and pretty healthy. Plus it has protein rich quinoa. If you want it to be vegetarian, just leave out the chicken. Also, I estimated the spices, so taste the soup as you prepare it, and add more spices to your personal preference.

It goes really well with the breadsticks!  Or  garlic bread twists.

I made a whole bunch of this soup because I love quinoa, and I love soup, and I wanted something full of yummy veggies. My kids ate it well, but we had the neighbors for dinner and their kids wouldn’t even try it! Haha, so this might be an adult only soup.

Why You’ll Love This Chicken Quinoa Soup

• Packed with veggies: carrots, sweet potato, parsnip, onion and broccoli.
• Protein rich: quinoa, chicken and kidney beans make it filling.
• Big batch: it makes about 12 servings, so there is plenty for leftovers or the freezer.

Easy Swaps

• Chicken: shredded rotisserie chicken or canned chicken both work.
• Make it vegetarian: leave out the chicken and use vegetable stock.
• Sweet potato or yam: use whichever you have.
• Spices: I estimated the spices, so taste as you go and add more to your liking.

Slow Cooker and Instant Pot Options

Cook the quinoa on the stove first for both methods, and keep the beans and broccoli for the end so they don’t get mushy.

• Slow cooker: add the sauteed onion and garlic, the chopped vegetables, chicken, spices and stock. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are tender. Stir in the cooked quinoa, beans and broccoli for the last 30 minutes.
• Instant Pot: saute the onion and garlic, then add the chopped vegetables, chicken, spices and stock. Pressure cook on high for 5 minutes and let it release naturally for 10 minutes. Stir in the cooked quinoa, beans and broccoli and simmer on saute for about 5 minutes.

Storing and Freezing

• Fridge: store leftovers in an airtight container for up to 4 days.
• Freezer: let the soup cool, then freeze it in containers for up to 3 months.
• Reheating: the quinoa soaks up broth as it sits, so add a little extra stock when you warm it up.

Chicken Quinoa Veggie Soup

This healthy soup, packed full of chicken, veggies, and quinoa, come together to make a tasty dinner.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Chicken Quinoa Veggie

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Calories: 202kcal

Equipment

Vegetable Chopper

Ingredients

Quinoa

• 1.5 cups Uncooked quinoa cook it before putting in soup
• 3 cups Water
• 3 Chicken bouillon cubes

Soup

• 1 Large onion chopped fine
• 4 Large carrots
• 1 Yam
• 1 Large parsnip
• 2 Tbs Garlic minced
• Shredded rotisserie chicken or canned
• 1 tsp Black pepper
• 1 tbs Garlic powder
• 1 tbs Onion powder
• 8-10 cups Chicken stock
• 1.5 tsp Dried oregano
• 1.5 tsp Dried parsley
• 1 Can dark red kidney beans
• 1 cup Broccoli florets cut small
• Kosher salt to taste

Instructions

• Saute garlic and onions in a pan until browned
• Put water and spices in a pot and bring to a boil, then turn down to medium heat
• Peel and chop carrots, parsnip, and sweet potato and add to water pot
• Cook quinoa by rinsing well, then putting in 3 cups of boiling water and bouillon, turn down, and let simmer 15 minutes.
• Add chicken, quinoa, onions, and garlic to pot
• Cook for 30-45 minutes until vegetables are tender, but not mushy
• Turn to low or simmering heat.
• About 15 minutes before you are ready to serve, drain and rinse a can of kidney beans, add to pot, and add broccoli.
• Cook 15 more minutes on low to medium heat
• Serve warm

Nutrition

Calories: 202kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 493mg | Potassium: 703mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3506IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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