A bowl of this soup is the definition of feel-good food.
This Hearty Chicken & Vegetable Quinoa Soup is the nourishing, one-pot meal you crave. Tender chicken thighs, a rainbow of veggies, and protein-packed quinoa simmer together in a fragrant, homemade broth. It’s the perfect remedy for a chilly day, a simple weeknight dinner, or when you just need a bowl of something genuinely good for you. Plus, it’s endlessly adaptable to what you have in the fridge.
Why You’ll Love This Soup
This recipe is a weekday hero for all the right reasons. Here’s why it works so well:
- Truly Wholesome & Satisfying: Packed with protein from chicken and quinoa, plus plenty of vegetables, it’s a complete, nourishing meal in a bowl that actually fills you up.
- The Ultimate One-Pot Meal: Everything cooks in a single pot, meaning maximum flavour with minimal cleanup.
- Adaptable to Your Kitchen: The formula is flexible. Use your favourite veggies, swap quinoa for pasta or rice, and use chicken breasts if you prefer.
- Comfort in a Bowl: The rich, savoury broth, tender chicken, and soft vegetables create that classic, heartwarming comfort food experience.
- Perfect for Making Ahead: It tastes even better the next day and stores (and freezes) beautifully, making it ideal for meal prep.
How To Make
This soup comes together in one pot with a simple build of flavours.
- Sauté the Aromatics: Melt butter with oil in a large pot. Cook onion, leek, and carrot with a pinch of salt until softened.
- Build the Broth: Add garlic and herbs, then pour in the chicken stock and bring to a simmer.
- Cook the Chicken: Add chicken thigh fillets and simmer gently until they are cooked through and tender.
- Shred & Finish: Remove the chicken, shred it, and return it to the pot. Stir in the peas, zucchini, and lemon zest, cooking just until the vegetables are bright and tender.
- Serve: Ladle the hot soup over cooked quinoa in each bowl. Garnish with fresh parsley.
Tips & Adaptations
- Herb Shortcut: No fresh herbs? Use 2 teaspoons of dried mixed herbs instead of a bouquet garni.
- Grain Swap: Not a fan of quinoa? Use pasta, barley, rice, or noodles. Add cooked grains just before serving.
- Chicken Choice: Chicken breast can be used instead of thighs. Use about 600g and adjust cooking time as breasts cook faster.
- Veggie Flexibility: This soup is a great fridge-cleaner. Add celery, corn, or spinach in the last few minutes of cooking.
- Broth Boost: For a richer flavour, use homemade chicken stock if you have it.
Serving Suggestions
This soup is a complete meal on its own, but a few simple sides can turn it into a more substantial feast. For the classic combination, serve it with thick slices of crusty sourdough or a warm baguette for dipping. A side of buttered rolls or cheesy garlic bread would also be delicious. For a lighter, fresh contrast, add a simple green side salad with a lemon vinaigrette. If you’re feeling under the weather, a plain salted cracker or a plain white toast is the perfect comforting accompaniment.
Storage
Fridge: Allow the soup to cool to room temperature. For best results, store the broth and quinoa separately in airtight containers. They will keep in the refrigerator for 3-4 days. If stored together, the quinoa will continue to absorb the broth.
Freezer: The soup (without quinoa) freezes very well. Cool completely, transfer to freezer-safe containers leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat gently on the stovetop over low heat or in the microwave until piping hot. If the quinoa was stored separately, add it to the hot soup just before serving.
FAQ’s
Can I use chicken breast instead of thighs?
Yes. Use about 600g of chicken breast. Reduce the simmering time slightly, as breast meat cooks faster than thighs. Check for doneness after 15 minutes.
What can I use instead of quinoa?
This soup is very versatile. Substitute with an equal amount of cooked pasta (like orzo), barley, rice, or noodles. Add them just before serving.
Can I make this soup in a slow cooker?
Absolutely. Sauté the onion, leek, and carrot first for best flavour, then transfer everything except the peas, zucchini, and quinoa to the slow cooker. Cook on LOW for 6-8 hours. Shred the chicken, then add the peas and zucchini in the last 30 minutes of cooking. Serve with quinoa.
Do I have to make a bouquet garni?
No. It adds lovely flavour, but you can easily substitute 2 teaspoons of dried mixed herbs added with the garlic.
I hope this Hearty Chicken & Vegetable Quinoa Soup becomes your go-to for a nourishing, feel-good meal that’s as easy to make as it is delicious. It’s the kind of recipe that proves simple ingredients can create something truly special. Give it a try this week and let me know in the comments what vegetable combinations you love!
More Soup Recipes:
- Chicken, Barley & Freekeh Soup
- Creamy Thai Panang Pumpkin Soup
- Roasted Carrot Soup with Chickpeas
- Easy Homemade Wonton Noodle Soup
Hearty Chicken & Vegetable Quinoa Soup
Equipment
- Large saucepan or stock pot
Ingredients
- 20g butter
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 leek, halved lengthways and sliced
- 2 carrots, diced
- 4 cloves garlic, finely chopped or grated
- 1 bouquet garni (see notes)
- 1.5L (6 cups) chicken stock
- 4 chicken thigh fillets, trimmed of excess fat, halved (see notes)
- 1 cup frozen green peas
- 1 zucchini, finely diced
- Finely grated zest of 1 lemon
- 2 tablespoons roughly chopped fresh parsley
- 2 cups cooked quinoa (see notes)
Instructions
- Heat butter and oil in a large saucepan over medium heat. Add the onion, leek and carrot and a big pinch of salt. Cook, stirring often, for 5 minutes or until vegetables have softened but not coloured. Add the garlic and bouqet garni Season with salt and pepper. Cook stirring for 1 minute.
- Pour in the chicken stock and bring gently to the boil. Add the chicken thighs and return to a gentle boil. Once boiling, cover partially with a lid, reduce heat and simmer gently for 20 min or until chicken is cooked through. Reduce heat to low.
- Carefully remove chicken thighs with tongs and transfer to a plate. Allow to cool for a few minutes before shredding the chicken or cutting into bite size pieces.
- Return the chicken to the pot and add the peas, zucchini and lemon zest. Cook for a further 2 minutes or until the peas and zucchini turn bright green and just tender. Season to taste. To serve, divide quinoa (or other grain or pasta) among bowls and ladle over the soup. Garnish with chopped fresh parsley. Serve with fresh crunchy bread or toast of your choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Bouquet Garni Substitute: If you have a herb garden, a classic bouquet garni (2 bay leaves, thyme, oregano, and sage tied together) adds wonderful flavour and is easy to remove. If buying fresh herbs is too costly, simply use 2 teaspoons of dried mixed herbs instead—it’s easier and works perfectly.
- Chicken Thigh Substitute: Chicken breast can be used. Simmer for about 15 minutes or until cooked through.
- Quinoa Substitute: Not a fan of quinoa? Use cooked pasta, barley, rice, or noodles instead.
- Make Ahead: The soup base (without quinoa) tastes even better the next day and freezes perfectly for up to 3 months.
- Storage: For best results, store the soup and cooked quinoa separately in the fridge for 3-4 days.
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