Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs

Why Make This Recipe

Green Chicken Quinoa Soup with Herbs is not just a meal; it’s a delightful bowl of comfort that’s packed with flavors and nutrition. This soup is great for any day of the week. It’s healthy, easy to make, and perfect for warming you up when you need it most. Plus, the fresh herbs bring a vibrant taste that sets it apart from regular chicken soup. If you’re looking for a dish that is both satisfying and wholesome, this recipe is worth a try.

How to Make Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs

Ingredients:

• 1 lb chicken breast (diced)
• 1 cup quinoa (rinsed)
• 8 oz mushrooms (sliced)
• 1 cup fresh herbs (mixed, chopped: parsley, cilantro, basil)
• 4 garlic cloves (minced)
• 1 medium onion (diced)
• 4 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp lemon juice
• to taste salt
• to taste pepper

Directions:

1. In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until shimmering.
2. Add 1 medium diced onion and 4 minced garlic cloves to the pot. Sauté for about 5 minutes until the onions are soft and translucent.
3. Toss in 8 ounces of sliced mushrooms. Stir occasionally for 4-5 minutes until they are tender and slightly golden brown.
4. Stir in 1 pound of diced chicken breast. Cook for 5-7 minutes, until the chicken pieces are no longer pink.
5. Add 4 cups of chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes.
6. Fold in 1 cup of rinsed quinoa, cover the pot, and cook for an additional 15-20 minutes.
7. Just before serving, stir in 1 cup of chopped mixed herbs and 2 tablespoons of lemon juice.
8. Taste and season with salt and pepper as needed.

How to Serve Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs

Serve this soup hot in bowls. You can add a sprinkle of extra herbs on top for a nice touch. It pairs well with crusty bread or a light salad for a complete meal. Enjoy it with family or friends, making it a perfect dish for gatherings.

How to Store Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs

If you have leftovers, let the soup cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs

• Use homemade chicken broth for a richer flavor.
• Feel free to use any combination of herbs you like.
• If you want a thicker soup, add more quinoa or let it simmer a bit longer.
• Adding a splash of hot sauce can give the soup a spicy kick.

Variation

You can replace the chicken with tofu or chickpeas for a vegetarian version. You can also use different vegetables like spinach or kale for added nutrition.

FAQs

1. Can I use frozen chicken for this recipe?
   Yes, you can use frozen chicken, but make sure to cook it longer to ensure it’s fully heated through.

2. Is quinoa gluten-free?
   Yes, quinoa is naturally gluten-free, making this soup a great option for those with gluten sensitivity.

3. Can I make this soup ahead of time?
   Absolutely! This soup actually tastes even better the next day as the flavors have time to meld together. Just store it properly in the fridge or freezer.

Green Chicken Quinoa Soup with Herbs

A comforting and nutritious soup loaded with flavors from chicken, quinoa, and fresh herbs, perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast (diced)
• 1 cup quinoa (rinsed)
• 8 oz mushrooms (sliced)
• 1 cup fresh herbs (mixed, chopped: parsley, cilantro, basil)
• 4 cloves garlic (minced)
• 1 medium onion (diced)
• 4 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp lemon juice
• to taste salt
• to taste pepper

Method

 

Cooking

1. In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until shimmering.
2. Add 1 medium diced onion and 4 minced garlic cloves to the pot. Sauté for about 5 minutes until the onions are soft and translucent.
3. Toss in 8 ounces of sliced mushrooms. Stir occasionally for 4-5 minutes until they are tender and slightly golden brown.
4. Stir in 1 pound of diced chicken breast. Cook for 5-7 minutes, until the chicken pieces are no longer pink.
5. Add 4 cups of chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes.
6. Fold in 1 cup of rinsed quinoa, cover the pot, and cook for an additional 15-20 minutes.
7. Just before serving, stir in 1 cup of chopped mixed herbs and 2 tablespoons of lemon juice.
8. Taste and season with salt and pepper as needed.

Notes

Feel free to use any combination of herbs you like. If you want a thicker soup, add more quinoa or let it simmer a bit longer. Adding a splash of hot sauce can give the soup a spicy kick. You can replace the chicken with tofu or chickpeas for a vegetarian version. This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.