This vegetable quinoa chicken soup is full of veggies, hearty shredded chicken, white beans, quinoa, and tons of flavor. Made all in one pot, it is an easy and healthy dinner that the whole family will adore!
This One Pot Vegetable Quinoa Chicken Soup is the ultimate healthy easy, veggie-loaded dinner.
You’ve got protein, oodles of veggies, and some serious flavor that will make this quick a family favorite dinner! And its made up all in ONE POT, because who needs more dishes? Not me!
Why this quinoa soup is so good!
- One pot meal. In case you missed it….no sink full of dishes after this meal!
- Hearty, satisfying, 💯 comfort food. This quinoa chicken soup feels like a hug in a bowl and is a complete meal all in itself!
- Made with easy to find ingredients. Frozen veggies and veggies that can be found in most supermarkets year round. Chicken breasts or thighs. Even quinoa is typically well stocked these days (and if you can’t find it, just swap it out with rice!).
- Adaptable. We all have different eating styles and needs, so this quinoa chicken soup recipe is easy to switch up and adjust to fit YOUR needs or simply what you have on hand. Be sure to check out the Suggested Adaptations portion of the post below for ideas.
- Flavorful. Like, whoa. I love a good chicken soup, but sometimes feel like they are lacking a depth of flavor. Not this quinoa chicken soup! I added Italian seasoning AND balsamic vinegar to help make this soup sing on your taste buds while filling you with veggies and protein!
Skip the white beans. If beans don’t agree with you, or you don’t have them on hand…simply omit them. This quinoa soup will still be protein packed and amazing.
Replace the quinoa with rice. Swap out the 1 cup of quinoa with 1/2 cup of white rice. If you prefer to use brown rice, cook it ahead and add it to the soup with the frozen veggies and balsamic vinegar. Why? Because brown rice takes much longer to cook (usually about 40 minutes) and the rest of the ingredients would be overcooked by the time the brown rice was soft enough to eat.
Use precooked chicken. This recipe would be a great way to use up leftover chicken or for rotisserie chicken. Shred cooked chicken and add to soup with frozen vegetables and vinegar, letting it warm up in the hot soup.
Up the veggies. Love the veggie-loaded approach and want to maximize this soup? Green beans, chopped kale, diced zucchini or summer squash are also a great addition. Feel free to stir in spinach at the end of cooking too!
Swap out the veggies. Use pretty much whatever veggie you have on hand. Green beans, diced zucchini or summer squash would also be lovely in this soup.
Cook it in your slow cooker. Saute the onions in oil and then transfer them to your slow cooker. Add all other ingredients except the peas, corn and balsamic vinegar. Stir to combine. Cover and cook on low for 6 hours. After cooking, remove the cooked chicken, shred and stir it back in. Add the frozen veggies and vinegar to the soup. Let them sit in the hot soup to cook for about 15 minutes before enjoying.
Make it in your Instant Pot. Use the saute function on your electric pressure cooker to saute the onions. Once the onions are done, turn the saute functions off. Add remaining ingredients except the beans, peas, corn and balsamic vinegar. Stir to combine. Lock lid into place and cook on Manual Pressure for 13 minutes. After done cooking, quick release the pressure, remove the cooked chicken, shred and stir it back in. Add the beans, frozen veggies and vinegar to the soup. Let them sit in the hot soup to cook for about 15 minutes before enjoying.
Make it without the chicken. Want this quinoa soup to be vegan or vegetarian? Omit the chicken and replace it with 2 extra cans of white beans or cooked chickpeas! Also be sure to use vegetable broth.
Frequently Asked Questions
What would you serve with this quinoa soup?
I loved this soup topped with some sliced avocado and a sprinkling of chopped green onions. Some grated cheese or a little grated cheese would also be amazing! And a slice of crusty bread for dipping always makes soup better. Of course, this soup all on its own is pure magic!
Can I freeze this soup?
Yes, but heads up….quinoa’s consistency does change after being frozen. It won’t be as firm as it would be freshly cooked. If that doesn’t bother you, freeze away! If you prefer to have the freshly-cooked quinoa texture, omit it from when you cook this batch of chicken soup and then add uncooked quinoa to the soup when it is reheating. Quinoa usually needs to cook for 16-18 minutes, so just be sure to simmer your soup for that long.
Can I make this soup ahead of time?
Totally! I love making this soup for dinner and enjoying the leftovers as quick lunches for a few days after. Quick note, though. As the soup sits, the the quinoa will absorb more liquid so stir in the additional cup of broth (or more) as needed. Be sure to taste and re-season the soup after adding more liquid. Also, the quinoa does become quite soft after sitting in the soup for a day or two. The soup still tastes delicious but the texture will change a bit.
Other hearty veggie-loaded soup recipes to add to your dinner rotations
- Chicken & Veggie Pot Pie Soup
- Creamy Mushroom Vegetable Rice Soup (dairy-free)
- Slow Cooker Creamy Vegetable Chicken Stew
- Slow Cooker Chicken & Butternut Squash Stew
- Instant Pot Black Bean & Butternut Squash Soup
- Mexican Slow Cooker Chicken Stew
Did you try these quinoa chicken soup and now you’re hungry for more?
Vegetable Quinoa Chicken Soup
- 1 tablespoon olive oil
- 2 cups chopped yellow onion about 1 large onion
- 3-4 cloves garlic minced
- 2 cups diced carrots
- 2 cups diced celery
- 1.5 teaspoons salt divided
- 1 pound boneless chicken breasts or thighs
- 1/2 tablespoon Italian seasoning
- 6 cups low sodium vegetable or chicken broth
- 1 cup uncooked quinoa
- 1 15 ounce can white beans
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons balsamic vinegar
- Heat a large pot over medium-high heat and add oil. Once hot, add onion and cook until softened and golden brown around the edges, about 2 minutes.
- Add carrot, celery, and garlic. Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.
- Add chicken thighs to the pot. Sprinkle over 1 teaspoon of salt and Italian seasoning. Pour broth over and bring up to a simmer.
- Add quinoa and beans. Stir, cover pot and cook at a low simmer for 20 minutes or until chicken is no longer pink in the middle.
- Once cooked through, use tongs to remove chicken from pot and place on a plate to cool slightly.
- Stir peas, corn, and balsamic vinegar into the soup. Let simmer for about 5 minutes.
- When cool enough to handle, carefully cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Serve warm.Allow leftovers to cool completely before storing in fridge for up to 3 days. Note: As the soup sit, the quinoa will absorb more liquid so stir in the additional cup of broth (or more) as needed. Be sure to taste and re-season the soup after adding more liquid.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!