Last updated on October 8th, 2022 at 08:47 am
Right now, as I am sitting here it is a blizzard outside and I can’t help but feel cold just looking at it! Something warm, comforting, and quick is definitely on the menu tonight!
This soup is just SO DANG GOOD.
It’s one of those recipes I break out each year without fail and it just gets better each time. Filled with hearty vegetables, moist chicken, and a creamy broth, it sure hits the spot.
I love that this soup can be made in one pot – you just sauté the vegetables for a few minutes and add the liquid, the quinoa, and the uncooked chicken (you can throw it in frozen, just add about 10 minutes of cooking time and 1 cup of water to keep your broth thick) and let the whole thing cook until the quinoa is fluffy, the chicken is perfectly cooked, and all the flavors are combined together.
Now you will probably want to cut a few corners and not rinse your quinoa! I highly recommend not skipping this step. Unrinsed quinoa can leave your broth with a light film of dust at the top and I have found it cooks so much better. Just measure out the quinoa, pour it into a fine colander, and rinse under the kitchen sink for at least 20 seconds or until you can tell most of the dust is washed off. Trust me, this will make your soup that much better, and you will never cook quinoa without rinsing it again!
I also tried this in a crockpot last year for an even easier dinner (if that’s even possible) and it turned out great! I just added everything to my 6-quart crockpot except the tomatoes and cream, and let it cook all day. 30 minutes prior to serving I added the last two ingredients, shredded the chicken, and let it all heat back up. While I prefer the stove top version for the texture of the quinoa, both are great options in a pinch! Let me know if you try the crockpot version.
However you choose to make, this meal never fails to turn out delicious. The creamy both with the soft vegetables and the kick of quinoa are the perfect flavor combo.
It’s a great, quick meal to have all winter long. Add some sour dough bread, rolls, and some fruit for a side, and a healthy dinner is ready to go!
Creamy Chicken Quinoa and Vegetable Soup
Ingredients
- 2 tbsp butter or olive oil
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1/2 red onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp dried basil
- 3/4 cup uncooked quinoa, rinsed
- 2-3 chicken breasts, fresh or frozen
- 1 can diced tomatoes
- 1 cup whipping cream
Instructions
- In a dutch oven or stock pot, melt the butter or pour in olive oil depending on preference. Add the onion, celery, and carrot, and cook about 5-8 minutes over medium heat, until the onions are beginning to turn translucent. Add the garlic and cook, stirring, for another 30 seconds.
- Pour in the broth and bring the mixture to a gentle boil.
- Stir in the basil, quinoa and chicken breasts, then cover the pot and reduce heat to medium-low. Let the soup cook for 15-25 minutes, until the chicken is completely cooked through
- Remove the chicken breasts and shred, then stir the shredded chicken back into the soup, add the can of tomatoes undrained and the cream.
- Bring to a simmer, then salt and pepper to taste. Serve hot and enjoy
