Easy Chicken Quinoa Soup Recipes

CHICKEN QUINOA SOUP

Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!

Provided by riversiderunner

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h33m

Yield 8

Number Of Ingredients 19

Chicken Quinoa Soup image

Steps:

Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.6 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 89.7 mg, Sugar 2.9 g

Ingredients

3 cups water
1 cup quinoa
2 teaspoons olive oil, divided
5 skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 yellow onion, chopped
1 cup chopped carrots
1 cup chopped celery
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
2 tablespoons chopped garlic
8 cups chicken broth
2 cups chopped spinach leaves
½ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed bay leaf
⅓ cup cornstarch
¼ cup cold water

QUINOA AND VEGETABLE SOUP

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

Quinoa and Vegetable Soup image

Steps:

Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese