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Green Chicken Quinoa Soup

A cozy one-pot soup that combines quinoa, tender chicken, earthy mushrooms, and fresh herbs for a hearty and nutritious meal.
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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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed Rinsing removes the natural coating that can cause bitterness.
  • 2 cups cooked chicken, shredded Pre-cooked rotisserie chicken can be used for convenience.
  • 1 cup mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Homemade or store-bought.
  • 1 cup kale or spinach, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh herbs (like parsley, cilantro, or basil), chopped Feel free to experiment with different herbs.
  • to taste Salt and pepper

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent. Toss in the minced garlic and cook for another minute, stirring continuously.
  2. Add the sliced mushrooms to the pot, cooking for about 5-7 minutes until they release moisture and begin to brown.
  3. Stir in the rinsed quinoa, allowing it to coat with the mixture.
  4. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer for about 15 minutes, or until the quinoa has cooked through.
  5. Stir in the shredded chicken and chopped kale or spinach. Simmer for an additional 5 minutes until the greens have wilted.
  6. Season with salt and pepper to taste, and fold in the fresh herbs.
  7. Ladle the soup into bowls and garnish with extra fresh herbs.

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding broth or water to rehydrate.