Description
A hearty and healthy chicken quinoa soup that’s perfect for any day.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup quinoa, rinsed
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup baby spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-6 minutes until vegetables are softened.
- Add minced garlic, dried thyme, and oregano; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat to a gentle simmer, cover, and cook for 15 minutes.
- Remove chicken breasts, shred with two forks, then return shredded chicken to the pot.
- Stir in quinoa and simmer for 15-18 minutes, or until quinoa is tender.
- Add baby spinach, season with salt and pepper, and simmer for another 2-3 minutes until spinach is wilted. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg