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Chicken Quinoa Soup

Chicken Quinoa Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 3/4 cup quinoa, rinsed
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper
  • Juice of 1/2 lemon
  • A small handful fresh parsley, chopped

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook 30 seconds.
  2. Push vegetables aside, add chicken, season with salt and pepper. Brown one side undisturbed 3 minutes, then stir and cook 2 minutes more.
  3. Pour in broth, quinoa, thyme, and bay leaf. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes until quinoa is tender and chicken is cooked through.
  4. Remove bay leaf. Stir in lemon juice and most parsley. Ladle into bowls, top with remaining parsley and black pepper.

Notes

The soup thickens as it sits because the quinoa keeps absorbing liquid. If you’re planning to reheat leftovers, keep a little extra broth handy to thin it out to the consistency you like.