The secret to a truly comforting quinoa soup lies in layering flavors and ensuring the quinoa is cooked perfectly before adding it to the main broth. This gluten-free quinoa soup recipe is designed to be both nourishing and incredibly easy, making it an ideal meal for any day of the week. This quinoa soup is packed with lean protein from chicken breast and an abundance of fresh vegetables, creating a well-rounded and satisfying dish. It’s a fantastic option for those seeking a wholesome, flavorful, and simple meal.

⏱ Time: 35 min
👥 Servings: 6
📊 Level: Easy
🥗 11 ingredients

Ingredients for quinoa soup

  • 1 cup uncooked quinoa
  • 1 1/2 cups (12 oz) chicken broth (for the quinoa)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and sliced into 1/2-inch pieces
  • 4 celery stalks, cleaned and sliced into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3 cups (24 oz) chicken broth (for the soup broth)
  • 3 cups water
  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup frozen peas

How to make quinoa soup

  1. Place quinoa and 1 1/2 cups chicken broth in a small saucepan. Heat on high until it just starts to boil. Place the lid on the pan and turn the heat down to low. Simmer for 13-15 minutes or until all the broth is absorbed; set aside.
  2. In a large saucepan over medium heat, saute onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent, about 5-7 minutes.
  3. Add the additional 3 cups chicken broth, water, and cubed chicken breast to the saucepan.
  4. Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done and separates easily with a fork, about 10-12 minutes.
  5. Add 1 cup of frozen peas and salt and pepper to taste.
  6. Continue to cook for 3-4 minutes, allowing the peas to heat through.
  7. Remove from the heat and add the cooked quinoa.

Pro tips

  • For the most flavorful quinoa soup, use a good quality chicken broth. I once tried a generic brand and immediately noticed the difference in depth.
  • Don’t overcook the quinoa initially; it should be just tender. It will absorb more liquid in the soup.
  • For food safety, ensure chicken reaches an internal temperature of 165°F (74°C).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

This quinoa soup is a testament to how simple ingredients can create a deeply satisfying and healthy meal. Adjust seasonings to your preference and enjoy this comforting bowl!

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