Warm and cozy bowls of quinoa chicken soup feature fall vegetables, lots of fluffy quinoa, and tender chicken cubes in a rich, flavorful broth.
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We’re really getting in the fall spirit this week! This is the first soup of fall 2026 and we’re packing it with all the things you need to officially enter cozy season.
This soup includes tons of root veggies, plenty of chicken cubes for protein, and fluffy quinoa for even more heartiness. This is definitely one of those soups that really sticks to your bones and takes the chill away!
I’ve been pairing this soup with a panini half lately for lunch and omg, I don’t think a better fall lunch exists out there. Believe me, this is one of those fall soups you need in your life!
This Quinoa Chicken Soup Features…
- Juicy chicken thigh cubes and fluffy quinoa
- Tender butternut squash, parsnips, carrots, and kale
- A flavorful herbed broth
Making the Quinoa Chicken Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Chicken thighs or breasts
- Yellow onion
- Garlic
- Rosemary
- Thyme
- Butternut squash
- Carrot
- Parsnip
- Diced tomatoes
- Quinoa
- Chicken broth
- Kale
Choosing Your Chicken
I recommend using boneless skinless chicken thighs or breasts cut into 1/2-inch cubes for this soup.
Leftover chicken also works great in this soup! Use about 2 cups shredded or diced chicken, skip the sautéing step, and add the chicken to soup in step 3 of recipe.
Tips for Perfect Quinoa Chicken Soup
- Cut chicken and vegetables in uniform size – aim for 1/2-inch cubes so everything cooks evenly.
- Brown chicken and onion – this sets the flavor foundation for the soup.
- Simmer soup on medium-low 15-20 minutes – this simmer time will cook the vegetables and quinoa through.
- Add kale after simmering – the kale will only take moments to cook so I like to fold this in at the end to prevent overcooking.
Recipe Variations
Try these ideas for a different twist on this soup.
- Use different vegetables – try turnips, sweet potatoes, yellow potatoes, or spinach.
- Try a different meat – try turkey or sausage in place of the chicken.
- Make it vegetarian – omit the meat and replace the chicken broth with vegetable broth.
- Use another grain – try farro or white rice in place of the quinoa. Be aware that cook time will vary depending on the grain you use.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.
To freeze soup, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
You’ll be hard-pressed to find a better way to welcome the fall season than with a bowl of this pure coziness! The hearty root vegetables + quinoa really make this one heavy on the texture and the longer simmer time really gives a chance for the broth to build lots of flavor.
Big bowls only here!
More cozy fall soups you’ll love!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Autumn Quinoa Chicken Soup
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Ingredients
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch cubes
- 1 medium yellow onion, finely diced
- Salt and pepper to taste
- 3 medium cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 medium carrot, cut into 1/2-inch cubes
- 1 medium parsnip, cut into 1/2-inch cubes
- 1 can (15 oz) diced tomatoes, undrained
- 3/4 cup dry quinoa
- 5 cups chicken broth
- 1 cup firmly-packed kale leaves
Instructions
- Heat a Dutch oven or medium pot over medium-high heat. Add oil and swirl to coat bottom of pot.
- Add chicken and onion to pot, season with salt and pepper, and sauté 4-6 minutes until chicken is cooked through. Add garlic, rosemary, and thyme and cook 1 minute until fragrant.
- Add butternut squash, carrot, parsnip, tomatoes, quinoa, and chicken broth to pot and season with salt and pepper to taste. Bring to a simmer over medium-high heat. Reduce heat to medium-low and allow soup to simmer 15-20 minutes uncovered until quinoa and vegetables are tender, stirring occasionally.
- Fold kale into soup until wilted. Season soup with additional salt and pepper to taste if needed and serve warm. Enjoy!
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