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Green Chicken Quinoa Soup

A comforting and nutritious soup featuring tender chicken, fluffy quinoa, earthy mushrooms, and vibrant greens, all steeped in a flavorful broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed Rinsed to remove bitterness
  • 2 cups cooked chicken, shredded Use leftover chicken for convenience
  • 4 cups chicken broth Low sodium recommended
  • 1 cup mushrooms, sliced Any variety can be used
  • 1 cup spinach or kale Substitute based on preference
  • 1/4 cup fresh parsley, chopped For garnish
  • 1/4 cup fresh basil, chopped For garnish
  • 2 cloves garlic, minced Enhances flavor
  • 1 tablespoon olive oil For sautéing
  • to taste Salt and pepper Adjust according to preference
  • 1 Juice of lemon Adds brightness to the dish

Method
 

Preparation
  1. Begin by rinsing the quinoa under cold water to remove any bitterness.
  2. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa.
  3. Lower the heat, cover, and let it simmer for 15 minutes, or until the quinoa is fluffy and the water has been absorbed.
  4. Set aside.
Cooking
  1. While the quinoa is cooking, heat the olive oil in a large pot over medium heat.
  2. Add the sliced mushrooms and sauté for 4-5 minutes until they become tender and golden brown.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cooked chicken, chicken broth, spinach or kale, and the cooked quinoa to the pot.
  5. Bring the mixture to a gentle simmer.
  6. Season with salt, pepper, and the lemon juice.
  7. Allow it to simmer for another 5-10 minutes, stirring occasionally to ensure everything is well combined.
  8. Right before serving, stir in the chopped parsley and basil.
Serving
  1. Ladle the soup into bowls and enjoy warm.
  2. Don't forget to garnish with extra herbs or a wedge of lemon if desired.

Notes

Store leftovers in an airtight container for up to 4-5 days. Freeze for up to three months, leaving out fresh herbs until serving.