How to Make Chicken and Quinoa Soup: A Rustic Comfort for Chilly Days
Cozy Up with a Bowl of Chicken & Quinoa Soup: A Mediterranean Delight
As the days get shorter and the evenings cooler, nothing beats a warm, comforting bowl of soup. Today, we’re sharing a recipe for a delicious and healthy Chicken & Quinoa Soup inspired by the vibrant flavors of the Mediterranean. This soup is packed with goodness – tender chicken, hearty quinoa, and a medley of fresh vegetables – making it the perfect meal for a chilly evening or a nourishing lunch.
This isn’t just any chicken soup; the addition of quinoa elevates it with a boost of protein and fiber, making it incredibly satisfying. The aromatic herbs – thyme and rosemary – infuse the broth with a delightful fragrance, transporting you to sun-drenched shores with every spoonful. It’s a simple recipe, but the flavors are complex and deeply comforting.
Why You’ll Love This Soup:
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Easy to Make: Simple ingredients and straightforward instructions.
- Flavorful: Aromatic herbs and a rich broth create a delicious taste.
- Versatile: Perfect for lunch, dinner, or meal prepping.
- Mediterranean Inspired: Enjoy the fresh, vibrant flavors of the Mediterranean diet.
Tips for the Best Chicken & Quinoa Soup:
- Use Bone-In, Skin-On Chicken Thighs: This adds more flavor and richness to the broth. You can remove the skin after cooking if desired.
- Don’t Skip the Herbs: The thyme and rosemary are essential for the authentic Mediterranean flavor.
- Simmer, Simmer, Simmer: The longer the soup simmers, the more flavorful it will become. Aim for at least 60-90 minutes.
- Cook Quinoa Separately: This prevents the soup from becoming too starchy.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
Frequently Asked Questions:
Q: Can I use chicken breast instead of thighs?
A: Yes, you can, but chicken thighs will result in a more flavorful and tender soup. If using chicken breast, reduce the simmering time to prevent it from drying out.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add vegetables like spinach, kale, or bell peppers.
Q: Is this soup gluten-free?
A: Yes, this soup is naturally gluten-free.
Q: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: What can I serve with this soup?
A: A side of crusty bread for dipping is always a good choice. A simple green salad also complements the soup nicely.
Chicken & Quinoa Soup
Ingredients
- 2 thighs Chicken thighs
- 1/2 large Onion chopped
- 1 medium Carrot chopped
- 2 sticks Celery chopped
- 1 clove Garlic minced
- 1 bouquet Thyme and Rosemary combined
- 1/2 cube Chicken stock cube or stock
- 1/2 medium Courgette (Zucchini) diced
- 1/2 cup Quinoa cooked separately
- As needed Olive oil
- As needed Salt and Pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken thighs and brown on all sides.
- Add chopped onion, carrot, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in enough water to cover the chicken and vegetables. Add the chicken stock cube (or stock) and the bouquet of thyme and rosemary.
- Bring to a boil, then reduce heat and simmer for at least 60-90 minutes, or until the chicken is tender and falling off the bone.
- Remove the chicken from the pot and shred the meat. Discard the bones and skin.
- Return the shredded chicken to the pot. Add the diced courgette and cook for another 5-10 minutes until tender.
- Season with salt and pepper to taste.
- Serve hot with a side of cooked quinoa.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
