Chicken Quinoa Soup

Chicken quinoa soup is the kind of comforting food that’s also super nutritious and protein-packed. This healthier spin on the classic chicken noodle soup is coziness in a bowl and couldn’t be easier to make!

There’s nothing more comforting than a bowl of chicken soup on a chilly day or when you’re feeling a bit under the weather.

This chicken quinoa soup is the epitome of wholesome food — a super nutritious spin on classic chicken soup that tastes truly amazing.

I make it with fresh garlic, ginger and freshly squeezed lemon juice, which are all immunity boosters for those moments you’re fighting a cold.

The quinoa and chickpeas additions mean that this chicken soup is packed with protein and fiber for extra nutrition.

Why you’ll love this chicken quinoa soup

• Real comfort in a bowl — There's nothing like the homey feel of a hot soup to lift your spirits or make you feel better when you’re poorly.
• Nutrition-packed — Each spoonful is brimming with wholesome goodness. You’ve got lean protein from the chicken, complete protein and fiber from the quinoa, and a heap of vitamins from all the fresh veggies.
• Super versatile — This chicken quinoa soup recipe is a real crowd-pleaser because it's incredibly adaptable.

What goes into quinoa chicken soup

Olive oil — Olive oil brings out the flavors during sautéing, but if you're out, any oil or even butter would work.

Onion, carrots and celery — This veggie trio lays down the flavor foundation. Chop them consistently for even cooking. If you're feeling adventurous, swap in leeks for onions or try parsnips instead of carrots.

Aromatics — A mix of garlic, ginger and Italian seasoning infuse the soup with so much flavor!

If you're out of fresh garlic and ginger, the powdered versions are perfectly acceptable substitutes – just start small.

Red chili flakes — They pack a punch, so adjust to your liking. If heat isn't your thing, skip them.

Chicken stock — A good stock brings everything together. Vegetable broth is a great stand-in for a veggie version, or you could whip up a batch with water and a bouillon cube.

Quinoa — Don't forget to rinse it well to shed the bitter coating. If quinoa's not in your pantry, rice or barley are hearty alternatives.

Chicken — Skinless chicken breast keeps it lean, but chicken thighs can add more oomph. You can also use leftover rotisserie chicken or leftover turkey if you like.

Lemon juice — Just a squeeze of lemon juice livens up the whole pot.

Parsley — This adds that last pop of freshness. If parsley isn't available, cilantro or dill can fill in nicely.

How to make chicken and quinoa soup

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and saute for about 5 minutes or until they begin to soften.

Stir in the chopped garlic, ginger, Italian seasoning, and red chili flakes. Cook for another 1-2 minutes until fragrant.

Pour in the low-sodium chicken broth and bring the mixture to a boil.

Add the rinsed quinoa, chickpeas and the chicken breast to the pot.

Reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes.

Check if the chicken is cooked through and the quinoa is tender. If not, cook for an additional 5-10 minutes.

Once the chicken is cooked, remove it from the pot, shred it using two forks, and then return it to the soup.

Add the juice of half a lemon or lime and stir in the fresh parsley.

Season with salt and freshly ground black pepper to taste and serve hot, with some extra freshly chopped parsley on top if you like.

Leftovers and storage

• Cool the soup completely before transferring it to an airtight container. It will keep well in the fridge for up to 3-4 days.
• Gently reheat the soup on the stove over medium heat until hot. If it’s too thick, add a splash of stock or water to thin it to your liking.
• Freeze the soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe notes and tips

• Serve this lemon chicken quinoa soup with a side of crusty bread or a light salad for a complete meal.
• For a creamier texture, stir in a splash of cream or coconut milk before serving.
• A diced bell pepper or sweet potato are great additions for this soup.
• Add some lemon zest along with the juice for an extra zing and fragrant lemon aroma.
• This recipe is great for meal prepping as it holds up well for several days and can be easily doubled.
• Grate some Parmesan cheese on top before serving for an Italian-inspired touch.

If you liked this chicken quinoa soup recipe, you might also like some of my other easy soup recipes:

• Chicken Enchilada Soup
• Chicken Enchilada Soup
• Avgolemono — Greek Lemon Chicken Soup
• Creamy Potato Leek Soup
• Chicken Potato Soup

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