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Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste

A hearty and nutritious soup featuring tender chicken, nutty quinoa, and vibrant fresh herbs, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced Use boneless, skinless chicken breast for convenience.
  • 1 cup quinoa, rinsed Make sure to rinse under cold water before use.
  • 4 cups chicken broth (or vegetable broth for vegetarian version) Use low-sodium broth for a healthier option.
  • 1 cup mushrooms, sliced Any variety of mushrooms can be used.
  • 1 medium onion, chopped Provides a flavorful base for the soup.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 cup fresh herbs (such as cilantro, parsley, basil), chopped Choose your favorite fresh herbs.
  • Salt and pepper to taste Adjust according to personal preference.
  • 1 tablespoon olive oil For sautéing.

Method
 

Preparation
  1. Gather all your ingredients. Dice the chicken breast, chop the onion, mince the garlic, and rinse the quinoa under cold water until clear.
  2. In a large pot, heat the olive oil over medium heat for a minute. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.
Cooking
  1. Increase heat to medium-high and add the diced chicken. Season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  2. Stir in the rinsed quinoa and sliced mushrooms, then pour in the chicken broth and bring to a boil.
  3. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the quinoa has absorbed the liquid and is tender.
  4. Remove from heat and stir in the freshly chopped herbs. Taste and adjust seasonings if needed.
  5. Ladle the soup into bowls and serve warm. Add extra herbs on top for garnish if desired.

Notes

For added nutrition, enrich the soup with other vegetables like spinach or kale. Avoid overcooking the quinoa for best texture.