Body Nourishing Comfort Soup
Warm, hearty, and packed with wholesome goodness, Body Nourishing Comfort Soup is the ultimate cozy meal to fuel your body and soothe your soul. Featuring nutrient-rich ingredients like tender shredded chicken, vibrant kale, sweet potatoes, and protein-packed quinoa, this one-pot wonder delivers a perfect balance of flavor and nutrition. A medley of aromatics, including garlic, onion, and a hint of turmeric, infuses the broth with depth and warmth, while a splash of fresh lemon juice adds a bright, zesty finish. Ready in under an hour, this easy, gluten-free soup is a healthy weeknight dinner favorite, perfect for feeding a crowd or meal prepping for days of comforting lunches. Garnish with a sprinkle of parsley and enjoy a bowl of guilt-free indulgence that warms you from the inside out. Keywords: wholesome soup recipe, healthy comfort food, chicken and quinoa soup, easy weeknight meal, hearty one-pot soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 pieces boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 3 cups kale leaves, stems removed and roughly chopped
- 2 cups cooked quinoa
- 1 teaspoon dried thyme
- 1 teaspoon ground turmeric
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots, celery, and sweet potatoes to the pot. Stir well to coat the vegetables in the oil.
Place the chicken breasts on top of the vegetables and pour in the chicken broth.
Add the thyme, turmeric, bay leaf, salt, and pepper to the pot. Stir gently to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 25 minutes.
After 25 minutes, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the chopped kale and cooked quinoa. Simmer for another 5–7 minutes until the kale is wilted and the soup is heated through.
Remove the bay leaf and stir in the lemon juice for a touch of brightness.
Taste and adjust seasoning if needed.
Ladle the soup into individual bowls and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 39.6 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
