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.
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.
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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