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Chicken and quinoa soup in a white bowl on a white timber background, filled with golden broth, tender chicken, quinoa and diced vegetables, topped with fresh herbs and black pepper.

Hearty Chicken & Vegetable Quinoa Soup

This Hearty Chicken & Vegetable Quinoa Soup is a nourishing, one-pot meal. Tender chicken, vibrant vegetables, and protein-rich quinoa simmer in a savoury broth for a comforting bowl that’s healthy, adaptable, and perfect for any day.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Dinner, Lunch, Soup
Cuisine: Western
Keyword: chicken quinoa soup, chicken vegetable soup, easy quinoa soup, healthy chicken soup, one pot chicken soup
Servings: 4 - 6
Author: Kate Brodhurst

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

  1. 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.
  2. 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.
  3. Chicken Thigh Substitute: Chicken breast can be used. Simmer for about 15 minutes or until cooked through.
  4. Quinoa Substitute: Not a fan of quinoa? Use cooked pasta, barley, rice, or noodles instead.
  5. Make Ahead: The soup base (without quinoa) tastes even better the next day and freezes perfectly for up to 3 months.
  6. Storage: For best results, store the soup and cooked quinoa separately in the fridge for 3-4 days.