Quinoa Kale Chicken Soup is my go-to recipe when I’m craving something nourishing, hearty, and packed with wholesome ingredients. This soup is a perfect balance of protein from the chicken and quinoa, with a healthy dose of greens from the kale.
I love how the quinoa adds a delightful texture, and the kale gives it a vibrant pop of color while delivering tons of nutrients. Whether you’re looking for a comforting weeknight meal or something to meal prep for the week, this soup is a satisfying option that’s as flavorful as it is nutritious!
How To Make Quinoa Kale Chicken Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Course / Soup
Cuisine: American
Serves: 4 bowls of hearty soup
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 bunch kale, stems removed and chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
1. Sauté The Aromatics
I start by heating olive oil in a large pot over medium heat. I sauté the diced onion, garlic, carrots, and celery until the vegetables are soft and fragrant, about 5-7 minutes. This creates the base of the soup and infuses it with flavor.
2. Add Chicken And Broth
Once the vegetables have softened, I add the chicken breasts to the pot, followed by the chicken broth. I toss in the thyme, rosemary, and bay leaf for extra depth. I bring the mixture to a boil, then reduce the heat to let it simmer for 15-20 minutes, or until the chicken is fully cooked.
3. Cook The Quinoa
While the soup simmers, I prepare the quinoa. I rinse it thoroughly and add it to the soup pot after the chicken has cooked. Quinoa usually takes about 15 minutes to cook through and becomes fluffy, soaking up the flavors from the broth.
4. Shred The Chicken
Once the chicken is done, I remove it from the pot and use two forks to shred it into bite-sized pieces. I return the shredded chicken to the pot, mixing it in with the quinoa and vegetables.
5. Add The Kale
At this point, I stir in the chopped kale. It wilts quickly in the hot broth, so I only let it cook for about 3-5 minutes. The kale adds a beautiful color and a wealth of nutrients to the soup.
6. Season And Finish
To finish, I squeeze in the juice of one lemon to brighten the flavors and season the soup with salt and pepper to taste. A quick stir, and my quinoa kale chicken soup is ready to serve!
Nutrition Facts Of Quinoa Kale Chicken Soup
- Calories: 320
- Protein: 30 g
- Carbohydrates: 28 g
- Fat: 9 g
- Fiber: 6 g
Quinoa Kale Chicken Soup
Serving Suggestions Of Quinoa Kale Chicken Soup
Garnish With Fresh Herbs
I love topping my soup with fresh parsley or cilantro for a pop of color and a burst of flavor. A sprinkle of grated Parmesan also adds a lovely salty richness.
Pair With Crusty Bread
To make this meal even heartier, I serve the soup alongside crusty whole-grain bread. It’s perfect for soaking up the flavorful broth.
Add A Side Salad
For a well-rounded meal, I enjoy a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette.
Tips And Variations of Quinoa Kale Chicken Soup
Make It Vegetarian
If I’m looking for a plant-based option, I simply swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
Spice It Up
To give the soup a kick, I sometimes add red pepper flakes or a dash of hot sauce. It’s a great way to spice things up if you like a bit of heat.
Use Leftover Chicken
This soup is an excellent way to use up leftover rotisserie chicken. Just shred the meat and stir it in after the quinoa has cooked.
Health Benefits Of Quinoa Kale Chicken Soup
High In Protein
With chicken and quinoa, this soup provides a healthy dose of protein, which helps in muscle repair and keeps me full for longer.
Rich In Antioxidants
Kale is a powerhouse of antioxidants, including vitamins A, C, and K, which help protect the body from inflammation and boost immunity.
Great For Digestion
Quinoa is rich in fiber, promoting healthy digestion and keeping blood sugar levels stable.
Heart-Healthy
Olive oil and the fresh vegetables in this soup provide heart-healthy fats and nutrients, making this a great option for cardiovascular health.
Special Note
This soup freezes exceptionally well. I often make a double batch and store individual servings in airtight containers. It makes for a quick, healthy meal on busy days. Just thaw and reheat, and it’s as delicious as when freshly made!
Conclusion
Quinoa kale chicken soup is a staple in my kitchen for a reason. It’s nourishing, easy to prepare, and packed with flavor.
Whether I’m looking for a cozy meal during colder months or a light yet filling dish in the summer, this recipe fits the bill. Plus, with all its nutritional benefits, I always feel good about enjoying it, knowing I’m feeding my body something wholesome and delicious.
Quinoa Kale Chicken Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup quinoa rinsed
- 1 bunch kale stems removed and chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 2 large carrots peeled and sliced
- 3 celery stalks chopped
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Sauté The Aromatics
- I start by heating olive oil in a large pot over medium heat. I sauté the diced onion, garlic, carrots, and celery until the vegetables are soft and fragrant, about 5-7 minutes. This creates the base of the soup and infuses it with flavor.
Add Chicken And Broth
- Once the vegetables have softened, I add the chicken breasts to the pot, followed by the chicken broth. I toss in the thyme, rosemary, and bay leaf for extra depth. I bring the mixture to a boil, then reduce the heat to let it simmer for 15-20 minutes, or until the chicken is fully cooked.
Cook The Quinoa
- While the soup simmers, I prepare the quinoa. I rinse it thoroughly and add it to the soup pot after the chicken has cooked. Quinoa usually takes about 15 minutes to cook through and becomes fluffy, soaking up the flavors from the broth.
Shred The Chicken
- Once the chicken is done, I remove it from the pot and use two forks to shred it into bite-sized pieces. I return the shredded chicken to the pot, mixing it in with the quinoa and vegetables.
Add The Kale
- At this point, I stir in the chopped kale. It wilts quickly in the hot broth, so I only let it cook for about 3-5 minutes. The kale adds a beautiful color and a wealth of nutrients to the soup.
Season And Finish
- To finish, I squeeze in the juice of one lemon to brighten the flavors and season the soup with salt and pepper to taste. A quick stir, and my quinoa kale chicken soup is ready to serve!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.