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+ servings
chicken soup
4.92 from 24 votes

Chicken Quinoa Soup

Wholesome chicken quinoa soup is naturally gluten free, packed with protein, and incredibly flavorful. Make a batch of this soup to enjoy all week long!
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Fat 7
Carbs 33
Protein 33
Yield 8

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons 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*
  • 15 oz. great northern beans drained and rinsed
  • 1 lb. boneless, skinless chicken breast
  • 3 bay leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 medium lemon juiced
  • Fresh parsley for serving

Instructions

  • Heat the olive oil in a large stockpot over medium/high heat. When the olive oil is fragrant, add in the garlic, ginger, lemongrass, carrots, celery, and onion.
  • Sauté veggies for about 5-7 minutes, or until the onions are translucent.
    A hearty chicken soup packed with nutritious vegetables, quinoa, and beans, served on a stylish marble countertop.
  • Add in the chicken broth, quinoa, hot sauce, rosemary, beans, chicken, bay leaves, salt, and pepper. Mix and bring to a rolling boil.
  • Once boiling, reduce heat to low and cover. Simmer for 30 minutes.
  • After 30 minutes, remove the rosemary bundle and discard. Transfer the chicken to a plate or cutting board and shred it with 2 forks. Place the shredded chicken back in the stockpot and mix.
    a pot of chicken soup with lemon wedges.
  • Turn off the heat and mix in the juice from one whole lemon. Serve with a lemon wedge and fresh parsley.
    two bowls of chicken soup on a marble table.

Tips & Notes

  • Storage: Transfer soup to airtight containers and store in the refrigerator for up to 5 days.
  • Freezing Instructions: Let the chicken soup cool completely, transfer into freezer-safe containers, and freeze for up to 3 months.
  • Lemongrass: We use grated lemongrass paste in a tube, but feel free to use a stick of fresh lemongrass. Add to the soup in step 3 and remove in step 5.
  • Rosemary: To make a rosemary bundle, use baker's twine to 4-5 sprigs of rosemary together. 

Nutrition Facts

Calories: 354kcal | Carbohydrates: 33g | Protein: 33g | Fat: 7g | Fiber: 7g | Sugar: 5g