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Chicken Quinoa Soup Recipe

Simple Homemade Chicken Quinoa Soup Recipe

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  • Author: Elizabeth Rider
  • Prep Time: 30 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 mins
  • Yield: varies

Ingredients

Units Scale
  • 810 cups of your homemade chicken stock
  • 2 cups of pulled chicken, for example from the stock making process
  • 2 large carrots, cut into half inch pieces
  • 2 large celery ribs with leaves if possible, cut into half inch pieces
  • 2 ripe tomatoes, seeded and chopped
  • 2 teaspoons sea salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper, adjust to taste
  • small handful of fresh parsley, chopped
  • about 2 cups cooked quinoa*, or substitute cooked brown or wild rice, or cooked noodles

Instructions

  1. I like to make this right after I make homemade chicken stock (recipe here) while everything is still hot.
  2. Place all of the ingredients in a large pot over medium heat for about 20 minutes until heated through.
  3. Season with salt and pepper to taste based on my recommendations above.
  4. Add the cooked quinoa to the pot 10 minutes before serving to warm through. Or, add a large scoop of quinoa to the bottom of each bowl and ladle the soup over the warm quinoa.
  5. Serve hot and enjoy.
  6. This soup will keep in the refrigerator in an airtight glass container up to 3 days.

Notes

*To cook quinoa, simply put it in a fine mesh strainer and rinse it for about 1 minute. Add it to a pot, then cover with double the amount of water or stock (e.g. 1 cup quinoa and 2 cups water). Add a pinch of salt, bring it to a boil, then cover and reduce to a simmer. Set a timer for 15 minutes to be sure it doesn’t burn to the pan. Cook until all of the water is absorbed, again about 15 minutes. Fluff with a fork and use immediately, or store in an airtight glass container up to a week in the refrigerator. 1 cup of dry quinoa will yield about 2 1/2 cups cooked.