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.
This looks really good! I love the idea of poaching the chicken right in the soup liquid.
This sounds so warm and inviting…can’t wait to try it!
I am also a mug hoarder! I bought a mug tree so I can display my favorites – I do use at least one every day though. This is my favorite:
On a side note – I spotted Cilantro Jalapeno hummus at Trader Joe’s the other day. Now your Panera Veggie Sandwich can be totally authentic! :)
This truly has my stomach growling and I already have dinner cooking away! I’m putting this recipe on my fridge so I can make it soon, it sounds so good!
Oww I love the idea of combining regular and sweet potatoes! This ones for the books
I’ve been noticing that you are using more organic products. Are you trying to graudally become 100% organic? Just wondering since it seems they are becoming mroe and more widely availabe!
I’m trying to as much as I can (except for thick-skinned produce like avocado, melon, onions, etc.) Whole Foods makes it really affordable and easy to eat organic, and it gives me peace of mind!
Haha – my mom has a mug hoarding problem! Her mug cupboard is like triple stacked! And the other day I was thinking that I need more mugs (I have like 20 – pretty sure that’s enough for a two person household where only one person drinks coffee or tea..)
i, too, hoard mugs. we use them for tea, coffee, soup, and cereal…i’ve learned to accept my hoarding as my “collection” and just be happy with my eclectic stash.
Ooo, good call – I should start using those Starbucks mugs for cereal. They’re the perfect size!
Yum! That looks delicious! Your photos are always so amazing! Great job! I made your butternut squash gnocchi last night and it was a hit! I added in some vegan sausage and the hubby loved it so much he ate it for breakfast at 6:30am!
Hahaha, glad to hear you both liked it! :)
Love this recipe. Love the starbucks collection. Love the kale. Love your stew pot.
Yummy! Can’t wait to try!
I just majorly cleaned out my fridge before going on vacation…love the feeling of using stuff up! This soup looks great, perfect for the cold Iowa winter coming up!
This looks so perfect for the cool weather that has finally come! I can’t wait to make some soups. Do you think veggie broth would work just as well as chicken? I just happen to have a lot of it on hand right now.
Totally!