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Chicken Quinoa Soup
Chicken Quinoa Soup
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Prep Time:
40 minutes
Cook Time:
53 minutes
Total Time:
93 minutes
Colorful chicken quinoa soup with veggies for a protein-packed, flavorful meal.
Ingredients:
  • 3 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil, divided
  • 5 skinless, boneless chicken breasts, cubed
  • salt and ground black pepper to taste
  • 1 yellow onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 0.5 cup chopped red bell pepper
  • 0.5 cup chopped yellow bell pepper
  • 2 tablespoons chopped garlic
  • 8 cups chicken broth
  • 2 cups chopped spinach leaves
  • 0.5 teaspoon dried marjoram
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon crushed bay leaf
  • 0.33333334326744 cup cornstarch
  • 0.25 cup cold water
Instructions:
  • In a saucepan, bring 3 cups of water and quinoa to a boil. Lower the heat, cover, and simmer until quinoa is tender, for 15 to 20 minutes.
  • In a Dutch oven, heat 1 teaspoon of flavorful olive oil over medium-high heat. Add the chicken, season generously with salt and pepper, and cook until perfectly cooked through, about 5 minutes. Transfer the succulent chicken to a plate.
  • In a Dutch oven over medium heat, sauté the onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic in the remaining teaspoon of olive oil until soft, approximately 10 minutes.
  • 1. Begin by gently pouring the flavorful chicken broth into the Dutch oven, then add in a colorful array of spinach leaves, along with fragrant marjoram, oregano, basil, and a bay leaf. Allow the mixture to reach a gentle boil before reducing the heat, and let it simmer for about 10 minutes to meld the flavors. Next, fold in the cooked quinoa, followed by the tender chicken pieces, and cook until heated through, typically just 2 minutes.
  • In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth. Slowly pour the mixture into the Dutch oven. Cook and stir until the soup thickens, about 1 minute.

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