Description
This Hearty Chicken-Vegetable Quinoa Soup is a comforting one-pot meal packed with tender chicken, quinoa, white beans, and vegetables. It’s nutritious, filling, and perfect for a cozy family dinner.
Ingredients
- 1 tbsp olive oil
- 2 cups chopped onion
- 3–4 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced celery
- 1 1/2 tsp salt (divided)
- 1 lb chicken breast or thighs
- 1/2 tbsp Italian seasoning
- 6 cups low sodium vegetable or chicken broth
- 1 cup uncooked quinoa
- 1 (15 oz) can white beans, drained
- 1 cup frozen peas
- 1 cup frozen corn
- 1–2 tbsp balsamic vinegar (optional)
Instructions
- Heat olive oil in a large pot. Add onion and cook until softened.
- Add carrots, celery, garlic, and salt. Cook for 5 minutes.
- Add chicken, Italian seasoning, and broth. Bring to a simmer.
- Add quinoa and white beans. Cover and simmer for about 20 minutes until chicken is cooked.
- Remove chicken, shred or chop, and return to pot.
- Stir in peas, corn, and balsamic vinegar. Simmer 5 minutes.
- Taste and adjust seasoning before serving.
Notes
- Quinoa will absorb liquid as it sits—add extra broth if needed.
- Slow cooker version can cook on low for 6 hours.
- Store leftovers up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup, Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: American