Easy Chicken Quinoa Soup
Warm, wholesome, and ready in under an hour, this Easy Chicken Quinoa Soup is a comforting recipe packed with hearty vegetables, protein-rich quinoa, and tender shredded chicken. Infused with aromatic dried herbs like thyme and oregano, and finished with a pop of fresh baby spinach and optional lemon juice for extra brightness, this gluten-free soup is as nutritious as it is flavorful. Perfect for busy weeknights or meal prep, this one-pot wonder comes together effortlessly with a medley of diced onion, carrots, celery, and a light, low-sodium chicken broth base. Serve it warm, garnish with fresh parsley, and enjoy a cozy, nourishing bowl that’s satisfying yet light. Ideal for those seeking healthy soup recipes or meal ideas packed with clean, wholesome ingredients!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 large, diced Carrots
- 2 large, diced Celery stalks
- 2 medium, boneless and skinless Chicken breasts
- 1 cup, uncooked Quinoa
- 8 cups, low-sodium Chicken broth
- 1 can (14.5 oz) Diced tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 2 cups, fresh Baby spinach
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Ground black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
- 2 tablespoons (optional for added brightness) Lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Place the chicken breasts in the pot. Add the quinoa, chicken broth, diced tomatoes, dried thyme, dried oregano, and bay leaf.
Season the soup with salt and ground black pepper. Stir to combine all ingredients.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for 20 minutes.
After 20 minutes, remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot. Stir in the fresh baby spinach and cook for an additional 3-5 minutes until the spinach wilts.
Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Optional: Stir in fresh lemon juice for a bright, citrusy note, and garnish with chopped parsley before serving.
Ladle the soup into bowls and serve warm. Enjoy your Easy Chicken Quinoa Soup!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 838 mg | 18% | |
*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.
