Harvest Chicken Quinoa Soup is packed with good for you protein and veggies. A warming and hearty fall and winter soup.
Cleaning out the cupboards never tasted so good!
That is to say, recently I got bit by the organizing bug. Tired of seeing mass chaos when opening the cupboards, I filled up a couple boxes with plates, bowls, cups, and mugs that we no longer (if ever) use to take to Goodwill.
Ahhh, that feels SO much better! Anyone else have a mug hoarding problem, btw? What’s sick is that I’m the only one that drinks coffee, and I use travel mugs every morning – not ceramic!
Anyway, I also cleaned out my cookbook cupboard and in addition to loading 15 or so into a box to take to 1/2 Price Books, I found a few gems that were worth saving like this bad boy, Eating For Life.
I used to work for a publishing company and was always getting super random cookbooks like this one for free. While it’s aimed at people with diabetes, or those eating for healthier hearts, the flavorful, easy, and impressive recipes like Harvest Pork Soup inside made me pick it up and take home.
Although I’m not a huge fan of pork in soups (love it in chili though) I really liked the idea of a harvest-themed soup recipe, so I swapped the pork for chicken then added tons of fall veggies and protein-packed quinoa for staying power.
A creamy duo of sweet and regular potatoes mingling with quinoa, earthy herbs, and hearty kale made this soup kind of taste like chicken soup on ‘roids. It is perfect for the cold and blustery week we’re having around here!
Start the Harvest Chicken Quinoa Soup soup by gathering all the ingredients together before you begin cooking.
Heat 1 Tablespoon extra virgin olive oil in a large soup pot over medium heat, then saute 1/2 cup each chopped celery, carrots, and onion (cut big so Ben can pick out!) with salt & pepper until soft, about 10 minutes.
Once the veggies are soft, add 4 cups chopped kale, and 2 minced garlic cloves, then season with more salt & pepper (important to season each layer!) and cook for 2 more minutes.
Next add 7 cups chicken broth and classic chicken soup herbs including 1 bay leaf, 1 teaspoon parsley flakes, and 1/2 teaspoon dried thyme.
Recipe Tip
Purchase 8 cups (2-32oz containers) of chicken broth then save the remaining cup to add when reheating leftovers, as the quinoa will absorb a lot of the broth as it cools.
Bring the broth up to a boil, then nestle in 2 large chicken breasts that have been cut in half to poach in the hot broth.
I like cooking chicken this way because, a.) you don’t have to add any additional fat, and b.) the chicken gives the soup even more flavor.
Once the chicken is cooked through, about 10 minutes later, remove it to a plate then shred it all up.
Meanwhile, add 1 large chopped sweet potato, 1 large chopped russet potato, and 2/3 cup rinsed and drained quinoa to the boiling broth.
Place a lid on top of pot, turn the heat down to medium, then let the potatoes and quinoa cook for about 10 minutes, then add the shredded chicken back in.
Finally, stir in 1/4 cup grated parmesan cheese. The cheese adds a depth of flavor and richness that the veggie-full soup needs.
Ladle into bowls, and enjoy!
It’s ridiculous how healthful you will feel while eating this soup. If there was ever a two bowl minimum serving suggestion, this is it!
I love the subtle sweetness of the sweet potato in an otherwise savory soup. I know you will too. Enjoy!
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium carrot, thinly sliced
- 1 rib celery, thinly sliced
- 1/2 onion, chopped
- salt and pepper
- 4 cups chopped kale
- 1 clove garlic, pressed or minced
- 8 cups chicken broth, divided
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2" parmesan cheese rind, optional
- 2 chicken breasts, ~1lb, sliced in half
- 1 large sweet potato, peeled and chopped into 1/2" cubes, ~2 cups
- 1 large russet potato, peeled and chopped into 1/2" cubes, ~1-1/2 cups
- 2/3 cup quinoa
- 1/4 cup grated parmesan cheese
Directions
- Heat oil in large Dutch oven or soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, 10 minutes. Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 7 cups chicken broth, parlsey flakes, dried thyme, bay leaf, and parmesan cheese rind (if using), then bring to a boil.
- Add chicken breasts to the pot then cook for 10 minutes, or until no longer pink in the center. Remove to a plate to cool slightly. Add sweet potato, russet potato, and quinoa to boiling broth then place a lid on top of the pot, lower heat to medium-low, then cook for 10 minutes or until potatoes are tender and quinoa is cooked. Meanwhile shred chicken.
- Add shredded chicken back to the soup, remove bay leaf, then add parmesan cheese and stir to combine. Taste and add more salt and pepper if necessary. Serve topped with additional parmesan cheese, if desired.
Notes
- Use remaining 1 cup chicken broth to add when reheating soup, as quinoa will absorb much of the broth as it cools.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious! Perfect winter soup.
My husband found this when you first posted I happened to have walking pneumonia so he made this for me because it was chalk full of healthy fresh ingredients and my health improved drastically. It has been a staple in our lives ever since. It’s our go to soup and we’ve found any time someone is sick if we make this soup they improve quickly. Amazing recipe thanks for sharing. I’d like to know if I’d posted something that it had become a family’s tradition so I wanted to share.
I’m curious to know how well your recipes freeze. Please include that information as I love your recipes!!
I made this Harvest Chicken Quinoa soup today. I do not care for onions or garlic bits, so I used powdered onion and powdered garlic instead. I have to say, I never cook with Kale, can’t stand it! I did go ahead and use it in the soup as instructed. This soup is fan freakin tastic! My 21 year old son hates quinoa, kale and sweet potato, but, he loves this soup! The combination of flavor is perfect, so there isn’t any overbearing harsh aftertaste. I highly recommend this recipe! It is truely delicious!
Hi there, the chicken breast can he substituted with chicken pieces yes? Like wings or drumsticks etc and then do the same shredding exercise? We always have chicken bones in the freezer!
AWESOME such a great taste and so different from other soups. Loved all the ingredients and wouldn’t skip any of them. One of my top favorite soups and I make a ton of soups!!!
I LOVE this recipe! I make it all the time. I buy a rotteserie chicken, use the leftover chicken for the soup and boil the bones to make my own stock for the soup. Great Fall treat!
Tonight will be my 4th time making this… amazing!! So tasty and healthy and it comes together so quick! I have absolutely loved all your recipes I’ve tested out so far. Thanks :)
Very good writing. Interesting and accurate.
This soup is amazing! I finally made it and it will be made many more times! I did use rotisserie chicken and put some chicken skin in for some added flavor and removed it before adding the potatoes and quinoa. Love this! Thanks for an awesome recipe :)
This is tied with skillet chicken Parmesan for my favorite Iowa Girl Eats recipe — SOOO good. Loved how cooking the chicken in the broth flavored everything else to the max, and I’m sold on swapping out sweet potatoes for regular ones in recipes far more often. Excellent work!
My wife and I are making this tonight. We’re hoping it will be able to hold us over for a few meals till Thanksgiving.
Made this soup last night. VERY good. The only thing I will do differently next time will be to add the Kale in when I add the potatoes and quinoa. I like it a bit less cooked, personally. Certainly a keeper and will certainly make again