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Creamy Quinoa and Chicken Vegetable Soup

This creamy quinoa and chicken soup is packed with vegetables and easy to make in one pot - perfect for cool fall days and chilly winter evenings.
Course Main Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 4 Tablespoons butter
  • 1/2 red onion diced
  • 2 stalks celery diced
  • 3 carrots diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 Tablespoon dried basil
  • 1/2 cup uncooked quinoa rinsed
  • 2-3 chicken breasts fresh or frozen
  • 1 can diced tomatoes
  • 1 1/3 cups whipping cream

Instructions

  1. In a dutch oven or stock pot, melt the butter over medium heat. Add the onion, celery and carrots, and cook about 5-8 minutes, until the onions are beginning to turn translucent and the carrots are slightly softened. Add the garlic and cook, stirring, for another 30 seconds.

  2. Pour in the broth and bring the mixture to a gentle boil.
  3. Stir in the basil, quinoa and chicken breasts, then cover the pot and reduce heat to medium-low and let cook for 15-25 minutes, until the chicken is completely cooked through.
  4. Remove the chicken breasts and shred, then stir the shredded chicken back into the soup, add the can of tomatoes (no need to drain it) and the cream.
  5. Bring to a simmer, then salt and pepper to taste, and serve hot.

Recipe Notes

Adapted from Foods of Our Lives