This Chicken and Quinoa Soup is a hearty, nourishing one-pot meal that’s both comforting and exciting. The quinoa cooks right in the broth, thickening it slightly and making it wonderfully substantial. It’s the perfect hug in a bowl for chilly days or whenever you need a satisfying, complete meal.
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Why You’ll Love This Chicken and Quinoa Soup
- Complete meal: Lean protein, complex carbs, and vegetables all in one pot.
- Hearty & silky: Quinoa thickens the broth for a uniquely comforting texture.
- Highly adaptable: Easily swap vegetables or protein based on what you have.
- Better leftovers: Flavors meld and deepen overnight for amazing next-day lunches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced into half-moons
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 lb boneless, skinless chicken thighs (or breasts)
- 8 cups low-sodium chicken broth
- 1 cup uncooked quinoa, rinsed well
- 2 bay leaves
- 1 large handful of fresh spinach or kale
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a measuring cup.
Notes: Don’t skip rinsing the quinoa—it removes natural bitterness. Chicken thighs yield a more flavorful, tender result.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your quinoa, seriously. Quinoa has a natural coating called saponin that can taste a bit soapy or bitter. A quick rinse under cold water in a fine-mesh strainer makes all the difference for a clean, nutty flavor.
- Why chicken thighs? They’re my go-to for soups because they stay incredibly moist and tender even if you simmer them a little longer than planned. Breast meat can work, but you have to be much more careful with the timing to prevent it from becoming tough.
- Low-sodium broth is key. This gives you full control over the salt level of your soup. You can always add more salt at the end, but you can’t take it out if the broth is too salty to start with.
- Don’t forget the lemon wedge at the end. A big squeeze of fresh lemon juice just before serving brightens up all the flavors and cuts through the richness in the most delightful way. It’s a small step with a huge impact.
How to Make Chicken and Quinoa Soup
Step 1: Start by heating the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We’re going to sauté these for about 5-7 minutes, until the onion becomes translucent and the vegetables just start to soften. You’ll notice the most wonderful aroma starting to fill your kitchen—that’s the foundation of your soup’s flavor building right there.
Step 2: Add the minced garlic, dried thyme, and rosemary to the pot. Stir constantly for about 60 seconds, just until the garlic becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter very quickly. This quick bloom of the dried herbs and garlic in the oil will unlock their full, aromatic potential.
Step 3: Now, nestle the raw chicken thighs into the vegetable mixture. Pour in all of the chicken broth and add the bay leaves. Increase the heat to high and bring the broth to a boil. Once boiling, immediately reduce the heat to a gentle simmer. Let this cook, uncovered, for about 15 minutes. The chicken should be completely cooked through and tender.
Step 4: Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily. While you’re doing this, keep the soup at a simmer.
Step 5: Stir the rinsed quinoa into the simmering broth. Let it cook for about 15 minutes. You’ll see the quinoa grains start to unfurl and release their little white “tails.” The broth will also thicken slightly, which is exactly what we want.
Step 6: Return the shredded chicken to the pot. Add the big handful of spinach or kale and stir until the greens have wilted, which should only take a minute or two. Now is the time to taste your soup! Season generously with salt and freshly ground black pepper until it tastes just right to you.
Step 7: Turn off the heat and remove the bay leaves. Ladle the hot soup into bowls and garnish each one with a sprinkle of fresh parsley. Don’t forget to serve with a lemon wedge on the side—squeezing that fresh juice over the top right before you eat is the final, magical touch.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Stir in a splash of broth or water when reheating to restore soupy consistency.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered sourdough — There’s nothing better for dipping into that flavorful broth and scooping up every last bit of quinoa and chicken from the bottom of the bowl.
- A simple, crisp side salad with a lemon vinaigrette — The fresh, acidic crunch provides a lovely contrast to the warm, comforting soup without feeling too heavy.
- Garlic-rubbed toast points — Rubbing a raw garlic clove on hot toast adds a pungent kick that pairs wonderfully with the savory notes of the soup.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines will mirror the lemon in the soup and cleanse the palate between spoonfuls.
- A cold, pale lager or pilsner — The effervescence and mild bitterness of a light beer is surprisingly refreshing and cuts through the soup’s richness perfectly.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are a simple, elegant way to elevate the whole meal.
Something Sweet
- Lemon bars or lemon curd tartlets — Continuing the citrus theme with a sweet ending feels cohesive and delightfully zesty after the savory soup.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness are a gentle, classic finish that doesn’t overwhelm.
- A small bowl of lemon sorbet — It’s light, palate-cleansing, and the ultimate refreshing finale.
Top Mistakes to Avoid
- Mistake: Forgetting to rinse the quinoa. I’ve messed this up before too, and you can really taste the difference. That bitter saponin coating will make your whole soup taste a little off, so a quick rinse is non-negotiable.
- Mistake: Overcooking the quinoa. If you let the quinoa simmer for too long, it can become mushy and break down, making the soup too thick and porridge-like. Keep an eye on the clock once you add it.
- Mistake: Using pre-cooked chicken. Cooking the chicken from raw right in the broth is what builds the deepest flavor. If you use pre-cooked rotisserie chicken, just add it at the very end to warm through, but know the broth itself won’t be as rich.
- Mistake: Skipping the acid at the end. That squeeze of lemon juice is what makes all the other flavors pop. Without it, the soup can taste a little flat and one-dimensional.
Expert Tips
- Tip: Make a double batch and freeze it. This soup freezes beautifully for up to 3 months. Just let it cool completely, then portion it into airtight containers. It’s a lifesaver on busy weeknights.
- Tip: Customize your veggies. This soup is a blank canvas! Feel free to add diced zucchini in the last 10 minutes, or swap the spinach for Swiss chard. Use what’s in season and what you love.
- Tip: Let the soup rest before serving. If you have the time, turn off the heat and let the pot sit for 10-15 minutes before ladling. This allows the flavors to meld even more and the quinoa to absorb a bit more liquid, resulting in the perfect consistency.
- Tip: Boost the umami. For an even deeper flavor, add a tablespoon of tomato paste when you sauté the vegetables, or stir in a Parmesan rind while the soup simmers (just remember to fish it out before serving!).
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, you can. The key is to adjust the cooking time. Chicken breasts will cook faster and can dry out if overcooked. I’d recommend poaching them for only about 10-12 minutes, or until they reach 165°F internally, before shredding. The result will be leaner, but you’ll need to be more vigilant to keep it tender.
My soup got too thick overnight. What should I do?
This is totally normal! The quinoa continues to absorb liquid as it sits. Just thin it out with a little extra chicken broth or even water when you reheat it. Start with a quarter cup, stir, and add more until it’s back to your preferred soupy consistency.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, sauté the veggies first for best flavor, then add everything except the quinoa and greens. Cook on low for 6-7 hours. Shred the chicken, then add the quinoa and cook on high for another 15-20 minutes. For an Instant Pot, use the sauté function for the veggies, then pressure cook everything (except greens) for 10 minutes with a quick release.
Is it okay to use a different grain, like rice or orzo?
Of course! Just keep in mind the cooking time will change. For rice, you’ll need to simmer for 18-20 minutes. For orzo, it’s usually about 8-10 minutes. You might also need to add a bit more broth as different grains absorb liquid at different rates.
How long will leftovers last in the fridge?
Stored in an airtight container, your soup will be perfect for 3 to 4 days. The quinoa will continue to soak up the broth, so you’ll likely need to add a splash of water or broth when reheating it on the stove or in the microwave.
Chicken And Quinoa Soup
Make this easy Chicken and Quinoa Soup for a complete, one-pot meal. Ready in 45 minutes and perfect for chilly days. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 medium carrots (peeled and sliced into half-moons)
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2 stalks celery (diced)
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3 cloves garlic (minced)
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1 tsp dried thyme
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½ tsp dried rosemary
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1 lb boneless, skinless chicken thighs (or breasts)
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8 cups low-sodium chicken broth
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1 cup uncooked quinoa (rinsed well)
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2 bay leaves
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1 large handful fresh spinach or kale
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Salt and freshly ground black pepper (to taste)
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¼ cup fresh parsley (chopped, for garnish)
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1 lemon (cut into wedges, for serving)
Instructions
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Start by heating the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sauté these for about 5-7 minutes, until the onion becomes translucent and the vegetables just start to soften.01
-
Add the minced garlic, dried thyme, and rosemary to the pot. Stir constantly for about 60 seconds, just until the garlic becomes fragrant.02
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Nestle the raw chicken thighs into the vegetable mixture. Pour in all of the chicken broth and add the bay leaves. Increase the heat to high and bring the broth to a boil. Once boiling, immediately reduce the heat to a gentle simmer. Let this cook, uncovered, for about 15 minutes. The chicken should be completely cooked through and tender.03
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Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While you’re doing this, keep the soup at a simmer.04
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Stir the rinsed quinoa into the simmering broth. Let it cook for about 15 minutes. You’ll see the quinoa grains start to unfurl and release their little white “tails.” The broth will also thicken slightly.05
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Return the shredded chicken to the pot. Add the big handful of spinach or kale and stir until the greens have wilted, which should only take a minute or two. Taste your soup and season generously with salt and freshly ground black pepper until it tastes just right to you.06
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Turn off the heat and remove the bay leaves. Ladle the hot soup into bowls and garnish each one with a sprinkle of fresh parsley. Serve with a lemon wedge on the side.07
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