Fastest Chicken Vegetable Quinoa Soup Recipe
If you don’t have plans to stay home all day and make your grandmother’s chicken soup, this is a delicious and nutritious alternative. The addition of quinoa adds amazing texture and a ton of nutrition. If quinoa is not your thing, boil up some egg noodles on the side and throw them into the soup before serving.
Ingredients
- 5 bone-in chicken thighs, skin and fat
- removed
- 2 tsp. vegetable oil
- 1 large leek (white and light green parts
- only), sliced into half moons and washed
- 1 Tbs. tomato paste
- 2 carrots, diced small
- 1 parsnip, diced small
- 2 small celery, diced small
- 4 cups chicken stock, no/low sodium
- 3 cups water
- 3 tsp. kosher salt
- ⅓ cup DRY quinoa
- 1 small zucchini, diced small
- Make Ahead Tip: Can be frozen before or
- after adding the quinoa. If you are making
- the soup ahead, it is better to freeze it (or
- refrigerate it) before adding the quinoa. If
- this is the case, cook the broth (up until the
- end of step 4), allow the chicken to cool so
- you can remove it from the bones and chop it,
- put it back into the soup and freeze (or
- refrigerate) the soup. Bring it back to a
- simmer and add the quinoa and zucchini. If
- you have leftovers, then freeze the whole
- thing together!
Instructions
- 1
Pat dry the chicken thighs.
- 2
Heat the oil in a medium size soup pot over med-low heat. When the oil is hot, add the chicken and cover the pot. Cook for 10 minutes, turning once or twice. The object is to steam the chicken not to brown it; you want to get rid of the pink color.
- 3
Stir in the leeks and cover the pot and cook until the leeks begin to soften, about 5 minutes.
- 4
Add the tomato paste, toss and cook for 30 seconds or so. Add the carrots, parsnips, celery and cook until the veggies begin to soften, about 5 minutes. Add the stock, water and salt and bring to a vigorous simmer over high heat. Lower the heat, maintain a gentle simmer and cook uncovered for 45 minutes. The chicken should be very tender and falling off the bone. Remove the chicken and set it aside. Allow the chicken to cool.
- 5
While the chicken is cooling, rinse the quinoa well in a strainer and add the quinoa and the zucchini to the broth and cook for another 20-30 minutes.
- 6
In the meantime remove the chicken meat from the bones (discard the bones), chop it up into bite size pieces and put it back in the pot with the soup (you can put the chicken back into the soup while the quinoa is cooking or after). Season with salt and pepper if needed. Serves 8
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Fastest Chicken Vegetable Quinoa Soup?
This Fastest Chicken Vegetable Quinoa Soup recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 26 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this fastest chicken vegetable quinoa soup ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.