chicken soup

Chicken Quinoa Soup

The healthy chicken soup that will make you feel better in an instant. Meet our amazing Chicken Quinoa Soup that’s naturally gluten-free, protein-packed, and flavor-filled.

Prep: 20 minutesCook: 40 minutesTotal: 1 hour
Fat 7 Carbs 33 Protein 33
Yield 8 1x


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoon fresh grated ginger
  • 2 teaspoon fresh grated lemongrass*
  • 3 large carrots, sliced and halved (~2 heaping cups)
  • 3 large celery stalks, sliced (~2 heaping cups)
  • 1/2 medium yellow onion, finely diced
  • 8 cups chicken broth
  • 3/4 cup uncooked quinoa
  • 1 tablespoon Frank’s Hot Sauce
  • bundle of rosemary*
  • 1 15-oz. can great northern beans, drained and rinsed
  • 1 lb. boneless, skinless chicken breast
  • 3 bay leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 medium lemon, juiced
  • Fresh parsley, for serving


  1. First, prepare veggies by slicing and halving 3 large carrots. Then, slice 3 large celery stalks and finely dice a 1/2 medium yellow onion.
  2. Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat. When olive oil is fragrant, add in minced garlic, grated ginger, grated lemongrass, carrots, celery, and onion.
  3. Sauté veggies for about 5-7 minutes, or until the onions are translucent.
  4. Then, add in chicken broth, uncooked quinoa, hot sauce, bundle of rosemary, great northern beans, raw chicken breast, bay leaves, salt, and pepper.
  5. Mix and bring to a rolling boil.
  6. Once boiling, turn heat down to low and cover. Let simmer for 30 minutes.
  7. Once the soup has cooked for a full 30 minutes, remove the rosemary bundle and discard. Remove chicken breast and use 2 forks to shred. Place the shredded chicken back in the stockpot and mix.
  8. Turn off heat and squeeze in a full lemon worth of lemon juice and mix.
  9. Serve with a lemon wedge and fresh parsley.

Tips & Notes

  • grated lemongrass: we use grated lemongrass paste in a tube, but if you can’t find this product, feel free to use a stick of fresh lemongrass. Add this during step 4 and remove during step 7.
  • rosemary bundle: using baker’s twine, tie together 4 or 5 sprigs of rosemary.

Nutrition Facts

Serving Size: 1/6 Calories: 354 Sugar: 5 Fat: 7 Carbohydrates: 33 Fiber: 7 Protein: 33
Author: Lee FunkeCategory: SoupMethod: Stove-TopCuisine: American

Keywords: chicken quinoa soup

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