We have one go-to meal in our home that a is tried and true staple, my husband’s Hearty Chicken Quinoa Soup. It’s easy to make, and can feed the whole family for several days!
My husband loves to cook and he is amazing at it! He taught me all of the kitchen basics when we got married, because unlike him, I had no culinary inclination whatsoever.
While I have developed an appreciation for cooking and have learned quite a bit in the last decade–enough to consider myself to be pretty good in my own right, he’s the master chef in this house, lucky me!! He came up with this soup a few years ago and has been perfecting the recipe little by little.
Hearty Chicken Quinoa Soup Recipe
INGREDIENTS
- 3 boneless skinless chicken breasts
- 1 onion, finely chopped
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 2 cups shredded cabbage
- 1 28 oz can stewed tomatoes
- 1 package of quinoa
- 3 cloves garlic
- 2 packets onion soup mix
- 1 bag soup beans
- Salt and pepper, to taste
DIRECTIONS
- Season the chicken well with salt and pepper, sear in a shallow pan for about 5 minutes.
- In the meantime fill a large pot halfway with water, add the beans, and boil for about 20 minutes.
- Reduce heat to medium, add the quinoa, vegetables, onion soup mix, salt and pepper. Mix well and reduce to simmer for about 1 hour.
- Take the chicken out, remove the skin and bones. Dice the meat and put it back in the pot.
- Simmer on low for another 30 minutes, serve hot.
The kids and I love it, and it’s great anytime of year! This Hearty Chicken Quinoa soup keeps us warm in the winter and because it’s filling yet healthy, it keeps the pounds off in the summer. Try it tonight!
Hearty Chicken Quinoa Soup
Ingredients
- 3 whole boneless skinless chicken breasts
- 1 onion, finely chopped
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 2 cups shredded cabbage
- 28 oz can stewed tomatoes
- 1 package of quinoa
- 3 cloves garlic
- 2 packets onion soup mix
- 1 bag soup beans
- Salt & Pepper, to taste
Instructions
- Season the chicken well with salt and pepper, sear in a shallow pan for about 5 minutes.
- In the meantime fill a large pot halfway with water, add the beans, and boil for about 20 minutes.
- Reduce heat to medium, add the quinoa, vegetables, onion soup mix, salt and pepper. Mix well and reduce to simmer for about 1 hour.
- Take the chicken out, remove the skin and bones. Dice the meat and put it back in the pot.
- Simmer on low for another 30 minutes, serve hot.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Yum Girl says
Thank you so much for submitting your tasty looking recipe to Yum Goggle – we hope you will continue to submit! Kelli at YG!
Barbara @ Chase the Star says
Thanks Kelli!