Chicken and Quinoa Soup

This comforting soup combines tender chicken and nutritious quinoa for a hearty meal that's perfect any day of the week. It’s easy to make and packed with flavors that warm you up from the inside out.

Start cooking ↓

TIME1 hr 33 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

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 ½ cup chopped red bell pepper ½ cup chopped yellow bell pepper 2 tablespoons chopped garlic 8 cups chicken broth 2 cups chopped spinach leaves ½ teaspoon dried marjoram ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon crushed bay leaf ¼ cup cold water

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing 3 cups of water and the quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover it, and let it simmer until the quinoa is tender, about 15 to 20 minutes.

02

Step 2

While the quinoa cooks, heat a teaspoon of olive oil in a Dutch oven over medium-high heat. Add the chicken, season it with salt and pepper, and cook, stirring occasionally, until it’s no longer pink in the middle—this should take around 5 minutes. Once done, transfer the chicken to a plate and set it aside.

03

Step 3

Next, add the remaining teaspoon of olive oil to the Dutch oven and warm it over medium heat. Toss in the onion, carrots, celery, both red and yellow bell peppers, and garlic. Cook everything together, stirring now and then, until the veggies are nice and soft—about 10 minutes.

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Step 4

Pour in the chicken broth, then add the spinach, marjoram, oregano, basil, and bay leaf. Bring the soup to a boil, then lower the heat and let it simmer for around 10 minutes so the flavors can meld together. Stir in the cooked quinoa, then add the chicken back into the pot and cook just until everything is heated through, about 2 minutes.

05

Step 5

In a small bowl, mix the cornstarch with 1/4 cup of cold water until it's fully dissolved. Slowly pour this into the soup, stirring occasionally, and cook for about a minute until the soup thickens up a bit. Give it a final taste and adjust seasoning if needed, then you’re ready to serve!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the quinoa well before cooking to remove its natural bitterness.
- Use low-sodium broth to control the saltiness of the soup.
- Add fresh herbs at the end of cooking to keep their flavor bright and fresh.

Why you’ll love it

This soup is both hearty and healthy, combining lean protein with nutrient-rich quinoa. It’s perfect for a cozy meal that feels light but still filling. Plus, it’s easy to customize with your favorite vegetables and spices.

Serving ideas

Serve this soup with a side of crusty bread or a simple green salad for a complete meal. A squeeze of lemon or a sprinkle of grated Parmesan can add a nice touch of brightness and depth.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove and add a little extra broth if the soup has thickened. This soup also freezes well for up to 2 months.