Welcome to a culinary adventure that will warm your heart and nourish your body! If you're on the hunt for a wholesome, gluten-free dish that’s bursting with flavor and packed with nutrients, look no further than this Chicken Vegetable Quinoa Soup. In just 35 minutes, you can create a delightful bowl of comfort that’s not only delicious but also easy to make. Perfect for busy weeknights or a cozy weekend meal, this soup is a vibrant blend of tender chicken, fresh vegetables, and protein-rich quinoa. Get ready to impress your family and friends with a dish that is as satisfying as it is healthy!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 cup quinoa, rinsed
- 4 cups chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by dicing the chicken breast into small, uniform cubes, chopping carrots, celery, and onion into similar-sized pieces, and mincing the garlic cloves.
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating and ensure clean grains.
- Heat a large pot over medium heat and add a small amount of olive oil to prevent sticking.
- Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add diced chicken breast to the pot and cook until the exterior turns white and begins to brown slightly, approximately 4-5 minutes.
- Pour in chicken broth and add chopped carrots and celery to the pot.
- Stir in rinsed quinoa and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes until quinoa is fully cooked and chicken is tender.
- Season with salt and pepper to taste, stirring to distribute seasoning evenly.
- Remove from heat and let sit for 5 minutes to allow flavors to meld together.
- Ladle soup into bowls and garnish with freshly chopped parsley.
- Serve hot and enjoy your gluten-free chicken vegetable quinoa soup.
Tips
- Prep Ahead: To save time, chop all your vegetables and dice the chicken breast ahead of time. Store them in the refrigerator until you're ready to cook.
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes the saponins, which can give it a bitter taste. Use a fine-mesh strainer for the best results.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Spinach, bell peppers, or zucchini can all make great additions!
- Add Flavor: For an extra burst of flavor, consider adding herbs like thyme or bay leaves while the soup simmers. Just remember to remove them before serving.
- Make It a Meal: Serve the soup with a side of gluten-free bread or a fresh salad to make it a complete meal.
- Store Leftovers: This soup stores well in the fridge for up to 3 days or can be frozen for up to a month. Just reheat gently on the stove or in the microwave.
- Garnish for Appeal: Don’t forget to garnish your soup with fresh parsley! It not only adds a pop of color but also enhances the flavor profile.With these tips in mind, you'll be well on your way to mastering this delicious Chicken Vegetable Quinoa Soup!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 90mg
