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5 from 6 votes

Hearty Chicken-Vegetable Quinoa Soup

This chicken quinoa soup is full of white beans and delicious, flavorful veggies! This recipe comes together in just one pot (and can be easily made in the slow cooker, too!). It’s a warm, comforting dinner recipe.
Prep Time10 mins
Cook Time37 mins
Course: dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: chicken quinoa soup, frozen vegetables, quinoa soup, vegetable quinoa soup
Servings: 6 servings
Calories: 325kcal

Ingredients

  • 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

Instructions

For stovetop

  • 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.

For 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, carefully 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.

Nutrition

Calories: 325kcal | Carbohydrates: 43g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 733mg | Potassium: 899mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7500IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 3mg