Chicken Quinoa Soup

A hearty and delicious chicken quinoa soup is the perfect comfort meal packed with vegetables, quinoa, and bright flavors from lemon and parsley.

Course dinner, Soup

Cuisine American

Keyword chicken quinoa soup, quinoa soup

Prep Time 10

Cook Time 30

Servings

Calories 241kcal

Author Amy

In a large soup pot or dutch oven over medium heat, add oil or butter, onion and celery.
Cook for a few minutes until the onions are started to get translucent, about 5-7 minutes.
Add in the carrots, chicken, quinoa, bay leaf, garlic, and broth. Simmer for 20 minutes or until the chicken is cooked through.
Remove chicken from the pot and shred. Add the shredded chicken back into the pot.
Drain and rinse beans, add into the soup.
Add in lemon juice, parsley, and chopped kale. Stir and simmer for 2-3 more minutes.
Taste. Add salt and pepper to taste if desired.
Serve and enjoy

If you don't have lemon, no worries, just leave it out. But it does add this really nice, bright flavor to the soup.
After the soup has sat for awhile, the quinoa tends to absorb the broth. To reheat, you can eat it as it is (which is much thicker) or add more broth to turn it into a soup again.
If you don't have quinoa, you can also use rice. I like basmati as it is a quicker cooking rice.
To make this recipe quicker, you can use already cooked chicken.
If you like a thicker soup use 6 cups of broth, or 8 cups for a thinner dish.