Comforting Chicken Vegetable Quinoa Soup – Gluten Free

a bowl of chicken vegetable quinoa soup.

Comforting Chicken Vegetable Quinoa Soup – Gluten Free

This Chicken Vegetable Quinoa Soup is a gluten-free twist on the classic chicken noodle. Chock-full of immune-boosting veggies, tender chicken, and rich broth.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 370kcal

Author Sharon Rhodes

Ingredients

1 tbsp olive oil
1 tbsp butter
1 onion *chopped
2 medium carrots *sliced
2 celery stalks *sliced
2 cloves garlic *minced
½ tsp dried thyme
2 chicken breasts
8 cups chicken broth
1 cup fresh chopped parsley
½ cup dry quinoa *rinsed
salt and pepper to taste

Instructions

Set a large soup pot over medium-low heat with olive oil and butter.
Once the butter has melted, add the onion, carrots, and celery, season with sea salt and pepper, and sauté until soft - about 10 minutes. Add in the garlic and dried thyme and stir for another minute.
Add in the broth and the chicken breasts and bring everything to a boil. Reduce heat to medium and simmer for 30 minutes.
Remove chicken breasts from the liquid and shred. Return the shredded chicken to the pot.
Pour in the dried quinoa and fresh parsley and cook for another 10 minutes.
Enjoy warm.

Video

Notes

Quinoa prep tip! Be sure to thoroughly rinse your quinoa. It has a soapy-tasting bitter coating called saponin which can upset your stomach.
This soup reheats really well and is perfect for meal prep.
Use chopped spinach instead of parsley leaf.
Substitute boneless, skinless chicken thighs instead of the breast meat.
Squeeze in a touch of fresh lemon juice in each bowl.
Garnish with a couple of tablespoons of parmesan cheese for a cheesy, salty boost of taste

Nutrition