I swapped noodles for quinoa in my Chicken Quinoa Soup, so in just 30 minutes you get a protein-rich meal with a clever pantry-friendly twist.
I make a Chicken Quinoa Soup that surprised even me. It’s a healthy spin on the classic, and uses quinoa with tender chicken breasts for protein so you dont miss the usual bowl.
The bowl looks simple but there are little surprises in texture and a bright finish that makes you pause and taste again. I love that it fits into the Slow Cooker Chicken routine and still feels fresh any day you want something light but not boring.
You might think you know soup, but this one plays by its own rules, and I keep finding new little things I like.
Ingredients
- Chicken breasts: Lean protein, great for muscle, mild flavor that soaks up herbs and broth
- Quinoa: Complete protein and fiber, nutty taste, adds body and slight chew to soup
- Carrots: Sweet, crunchy, full of vitamin A and fiber, brightens color and taste
- Spinach or kale: Leafy greens pack iron and calcium, wilt quickly, earthy flavor, boosts nutrition
- Garlic: Pungent, aromatic, adds depth, may support immunity, use sparingly or it overpowers
- Lemon juice: Bright, tangy, cuts richness, adds freshness and a light sour pop
- Parsley: Fresh herb, mild peppery bite, adds color, vitamin K and herbaceous finish
- Celery: Crunchy, low calorie, gives subtle savory notes and extra fiber
Ingredient Quantities
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1 cup quinoa, rinsed well
- 6 cups low sodium chicken broth
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1 tsp kosher salt, more to taste
- 1/2 tsp black pepper
- 1 cup frozen peas (optional)
- 2 cups baby spinach or chopped kale (optional)
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
How to Make this
1. Prep everything first: rinse 1 cup quinoa very well, peel and slice 2 carrots, slice 2 celery stalks, dice 1 medium yellow onion, mince 3 garlic cloves, measure 1 tsp dried thyme or 1 tbsp fresh, 1 bay leaf, 1 tsp kosher salt and 1/2 tsp black pepper, 2 tbsp lemon juice and chop 1/4 cup parsley; season 1 lb chicken breasts with a little of the salt and pepper.
2. Optional but worth it for flavor: quickly brown the chicken in a hot skillet for 1 to 2 minutes per side until golden, then transfer to the slow cooker.
3. Put the chicken into the slow cooker then add the sliced carrots, celery, diced onion, minced garlic, thyme, bay leaf and 6 cups low sodium chicken broth.
4. Cover and cook on high for about 2 and a half to 3 hours or on low for 4 to 6 hours until the chicken is cooked through and vegetables are tender.
5. About 30 minutes before you want to eat add the rinsed quinoa to the slow cooker, stir, cover and continue cooking so the quinoa stays fluffy and not mushy.
6. When the quinoa is done remove the chicken, shred it with two forks then return the shredded chicken to the pot and stir everything together.
7. Stir in 1 cup frozen peas if using and 2 cups baby spinach or chopped kale if using, cook uncovered for 5 to 10 minutes until peas are heated and greens are wilted.
8. Remove the bay leaf, squeeze in 2 tbsp fresh lemon juice, stir in 1/4 cup chopped parsley, taste and adjust salt and pepper.
9. Serve hot in bowls, or cool and store in an airtight container in the fridge for up to 4 days or freeze for longer. If the soup is too thick add a splash more broth or water and warm through.
Equipment Needed
1. Slow cooker (6 to 8 qt)
2. Large skillet for browning the chicken
3. Cutting board
4. Chefs knife
5. Measuring cups and measuring spoons
6. Fine mesh sieve or colander to rinse quinoa
7. Wooden spoon or silicone spatula
8. Two forks for shredding the chicken
9. Ladle or large serving spoon
FAQ
Slow Cooker Chicken Quinoa Soup Recipe Substitutions and Variations
- Chicken breasts: swap for 1 lb boneless skinless chicken thighs. They stay juicier and you can use the same cook time. Or use about 2 cups shredded rotisserie chicken, stirred in during the last 20 minutes so it doesnt dry out.
- Quinoa: replace with 3/4 cup brown rice but add it at the start and expect 20-30 extra minutes of cook time, or use 1 cup orzo/pasta and add it the last 15-20 minutes so it doesnt get mushy.
- Chicken broth: use 6 cups low sodium vegetable broth for a vegetarian version, or plain water plus 2-3 tsp chicken bouillon or better yet bone broth for deeper flavor. Taste and adjust salt after substituting.
- Baby spinach/chopped kale: swap with 2 cups chopped Swiss chard, or 1 1/2 cups frozen spinach (squeezed dry) added in the last 5 minutes. Tough greens like collards need a longer simmer so add earlier.
Pro Tips
– Brown the chicken if you can, it really adds flavor. Pat the pieces dry first, season lightly, and quick sear just until golden. If you skip this step use a rotisserie chicken to boost taste fast.
– Rinse quinoa well then toast it in a dry pan for a minute before adding if you want nuttier depth, but add the quinoa late so it stays fluffy and not mushy. Dont dump it in at the very start unless you like gluey texture.
– Season in stages and taste often. Quinoa soaks up salt, so add most seasoning near the end, and always finish with the lemon and parsley for brightness — it makes the soup pop.
– Add peas and greens at the last few minutes so they stay bright and tender. If using kale, chop it fine or massage it first so it wilts faster and isnt chewy.
– For storage and leftovers: quinoa swells and absorbs broth so thin the reheated soup with a splash of hot broth or water. Cool quickly, store in portioned containers and freeze if you wont eat it within 3 to 4 days.
Slow Cooker Chicken Quinoa Soup Recipe
I swapped noodles for quinoa in my Chicken Quinoa Soup, so in just 30 minutes you get a protein-rich meal with a clever pantry-friendly twist.
6
servings
333
kcal
Equipment: 1. Slow cooker (6 to 8 qt)
2. Large skillet for browning the chicken
3. Cutting board
4. Chefs knife
5. Measuring cups and measuring spoons
6. Fine mesh sieve or colander to rinse quinoa
7. Wooden spoon or silicone spatula
8. Two forks for shredding the chicken
9. Ladle or large serving spoon
Ingredients
-
1 lb boneless skinless chicken breasts (about 2 medium)
-
1 cup quinoa, rinsed well
-
6 cups low sodium chicken broth
-
2 medium carrots, peeled and sliced
-
2 celery stalks, sliced
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
1 tsp dried thyme or 1 tbsp fresh thyme leaves
-
1 bay leaf
-
1 tsp kosher salt, more to taste
-
1/2 tsp black pepper
-
1 cup frozen peas (optional)
-
2 cups baby spinach or chopped kale (optional)
-
2 tbsp fresh lemon juice
-
1/4 cup fresh parsley, chopped
Directions
- Prep everything first: rinse 1 cup quinoa very well, peel and slice 2 carrots, slice 2 celery stalks, dice 1 medium yellow onion, mince 3 garlic cloves, measure 1 tsp dried thyme or 1 tbsp fresh, 1 bay leaf, 1 tsp kosher salt and 1/2 tsp black pepper, 2 tbsp lemon juice and chop 1/4 cup parsley; season 1 lb chicken breasts with a little of the salt and pepper.
- Optional but worth it for flavor: quickly brown the chicken in a hot skillet for 1 to 2 minutes per side until golden, then transfer to the slow cooker.
- Put the chicken into the slow cooker then add the sliced carrots, celery, diced onion, minced garlic, thyme, bay leaf and 6 cups low sodium chicken broth.
- Cover and cook on high for about 2 and a half to 3 hours or on low for 4 to 6 hours until the chicken is cooked through and vegetables are tender.
- About 30 minutes before you want to eat add the rinsed quinoa to the slow cooker, stir, cover and continue cooking so the quinoa stays fluffy and not mushy.
- When the quinoa is done remove the chicken, shred it with two forks then return the shredded chicken to the pot and stir everything together.
- Stir in 1 cup frozen peas if using and 2 cups baby spinach or chopped kale if using, cook uncovered for 5 to 10 minutes until peas are heated and greens are wilted.
- Remove the bay leaf, squeeze in 2 tbsp fresh lemon juice, stir in 1/4 cup chopped parsley, taste and adjust salt and pepper.
- Serve hot in bowls, or cool and store in an airtight container in the fridge for up to 4 days or freeze for longer. If the soup is too thick add a splash more broth or water and warm through.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 462g
- Total number of serves: 6
- Calories: 333kcal
- Fat: 3.7g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 1.3g
- Cholesterol: 64mg
- Sodium: 557mg
- Potassium: 552mg
- Carbohydrates: 24g
- Fiber: 3.3g
- Sugar: 1.7g
- Protein: 29g
- Vitamin A: 2000IU
- Vitamin C: 10mg
- Calcium: 27mg
- Iron: 1.5mg