Autumn Quinoa Chicken Soup
Warm and cozy bowls of quinoa chicken soup feature fall vegetables, lots of fluffy quinoa, and tender chicken cubes in a rich, flavorful broth.
Servings 6 servings
Calories 286kcal
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!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 8 oz soup | Calories: 286kcal | Carbohydrates: 31g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 766mg | Potassium: 813mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7298IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 3mg