This hearty comforting Chicken Kale Quinoa Soup is made with tender chicken, nutrient-packed quinoa, and ready in 40 minutes. Stirring the fresh green kale into the bubbling hot broth creates a perfectly vibrant finish. I make this wholesome pot whenever the weather turns cold and damp.
Why This Classic Works
I used to throw kale into soup right at the beginning, but it always turned out mushy and grey. Now I wait until the very end to stir it in, keeping the leaves bright green and tender.
The quinoa acts as a natural thickener, absorbing the rich chicken stock while it cooks. It gives the bowl a satisfying texture that traditional noodles just cannot match.
Chicken Kale Quinoa Soup Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts
- 1/2 cup uncooked white quinoa, rinsed
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh chopped kale, stems removed
How To Make Chicken Kale Quinoa Soup
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
- Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Simmer the Soup: Pour in the chicken broth, then add the chicken breasts and rinsed quinoa. Bring the pot to a boil, then reduce heat to low and cover.
- Cook the Chicken: Let the soup simmer for 20 minutes until the chicken is cooked through and the quinoa is tender.
- Shred and Finish: Carefully remove the chicken breasts, shred them with two forks, and return them to the pot. Stir in the chopped kale and let it wilt for 2 minutes before serving.
Recipe Tips
- Rinse the quinoa: Quinoa has a natural coating called saponin that can make your soup taste bitter if not rinsed first.
- Cut vegetables uniformly: Dicing your carrots and celery to the same size ensures they cook evenly and fit nicely on your spoon.
- Remove kale stems: Tough kale stems take much longer to cook than the leaves and can ruin the texture of the broth.
What To Serve With Chicken Kale Quinoa Soup
An excellent pairing is a slice of crusty sourdough bread for soaking up the savory broth. You can also serve this alongside a crisp apple and walnut salad for a light, refreshing contrast.
How To Store
Store leftover soup in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, though the quinoa will absorb more broth over time. Add a splash of water or extra broth when reheating on the stove.
FAQs
Can I use leftover rotisserie chicken?
Yes, you can skip cooking raw chicken and simply stir in shredded rotisserie chicken at the end. Add it at the same time you add the kale to warm it through.
Do I have to use white quinoa?
Tri-color or red quinoa works perfectly fine for this recipe. It might just take an extra 2 to 3 minutes to become fully tender.
Can I substitute spinach for the kale?
Spinach is a great alternative if you do not have fresh kale. Just add it right before serving as it wilts much faster than kale leaves.
Why did my quinoa absorb all the broth?
Quinoa acts like a sponge and will continue soaking up liquid as it sits in the fridge. Simply stir in extra chicken broth when reheating your leftovers.
Nutrition
- Calories: 245 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 55mg
- Sodium: 650mg
- Total Carbohydrate: 22g
- Protein: 25g
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Chicken Kale Quinoa Soup
6
servings15
minutes25
minutes40
minutesHearty comforting Chicken Kale Quinoa Soup loaded with fresh carrots, shredded chicken breast, and vibrant greens in 40 minutes. A wholesome meal meant for chilly weeknight dinners when you need something simple and satisfying on the table.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 large carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 lb boneless skinless chicken breasts
1/2 cup uncooked white quinoa, rinsed
6 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh chopped kale, stems removed
Directions
- 1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
- 2. Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- 3. Simmer the Soup: Pour in the chicken broth, then add the chicken breasts and rinsed quinoa. Bring the pot to a boil, then reduce heat to low and cover.
- 4. Cook the Chicken: Let the soup simmer for 20 minutes until the chicken is cooked through and the quinoa is tender.
- 5. Shred and Finish: Carefully remove the chicken breasts, shred them with two forks, and return them to the pot. Stir in the chopped kale and let it wilt for 2 minutes before serving.