Cleaning out the cupboards never tasted so good!
That is to say, last night 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, then threw away expired cookie mixes and cookie butters (sob!) ’til I could clean no more.
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!
Anywho, 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.
Note: buy 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 chickeny 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. Vitamins, minerals, and protein, oh my!
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 (fresh or pre-grated – whateveh you’ve got.) The cheese adds a depth of flavor and richness that the veggie-full soup needs. Ooo, BY THE WAY, a parmesan cheese rind added into the soup at the potato/quinoa stage would be DIVINE!
Ladle into bowls, and enjoy!
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Harvest Chicken Quinoa Soup
Description
Harvest Chicken Quinoa Soup is packed with good for you protein and veggies. A warming and hearty fall and winter soup.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1/2 cup chopped carrot (1 carrot)
- 1/2 cup chopped celery (1 rib celery)
- 1/2 medium onion, chopped
- salt & pepper
- 4 cups torn kale
- 1 garlic clove
- 8 cups chicken broth, divided
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2" parmesan cheese rind (optional)
- 2 large chicken breasts (about 1lb), cut 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, rinsed and drained
- 1/4 cup grated parmesan cheese
Directions
- Heat oil in large soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, about 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 then add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, 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 & pepper if necessary. Serve topped with additional parmesan cheese, if desired. Use remaining 1 cup chicken broth to add when reheating soup, as quinoa will absorb much of the broth as it cools.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
It’s borderline ridiculous how healthful you will feel while eating this soup. If there was ever a two bowl minimum serving suggestion, this is it!
I also loved the unexpected subtle sweetness of the sweet potato in an otherwise savory soup. I was tempted to throw in a cup or two of the cubed butternut squash I have in the freezer, but wussed out in the end. I’ll definitely throw it in next time though, which there most definitely will be! Enjoy!
Molly 10.23.2012
I made this soup over the weekend and my boyfriend said it’s the best chicken soup he’s ever tasted! High praise, coming from him.
I added an extra clove of garlic and a little mustard powder. Delicious!
Menu Plan Monday {Gluten Free} 10.22.2012
[…] Monday- Sour Cream Rice Bake, Lima Beans (recipe coming soon…this dinner is awesome) Tuesday- Harvest Chicken Quinoa Soup Wednesday- Out to Eat Thursday- Spicy Shredded Beef Tacos, Mexican Rice Friday- Out to Eat […]
Recipe Round Up #2 | livehalffull 10.18.2012
[…] this week I tried Iowa Girl Eat‘s Harvest Chicken Quinoa Soup. This was a huge hit! I ate it four days in a row and am still looking forward to having it for […]
Chelsea M. 10.18.2012
Eating this right now. SO delicious!
Lauren 10.15.2012
LOVE this! Under the weather, and just finished making it…I think it’s going to do the trick! Thanks again for an awesome recipe!
My Biggest Menu Planning Tip and My Gluten Free Menu Plan 10.15.2012
[…] Lasagna (missed last week), Veggies Tuesday- Leftover Enchilada Lasagna, Veggies Wednesday- Harvest Chicken Quinoa Soup, Salad Thursday- Old Fashioned Meatloaf, Make Ahead Mashed Potatoes (freezer), Peas Friday- BBQ […]
Moni 10.12.2012
This was outstanding, especially since almost everything here is a pantry staple. I even had a couple of parm rinds in the freezer.
The only change I made was to cook the quinoa in it’s own pot. That way it keeps its little bitey texture and doesn’t get greedy and soak up all the liquid. That and I wanted quinoa leftover for breakfast :)
Thanks for a great recipe
Jonette 10.12.2012
This was wonderful … so easy and all I needed to run to the grocery for was carrots/celery (I know those should be staples, but I tend to leave them out as I’m not a celery fan!) We crumbled a few Food Should Taste Good Tortilla chips on top … extra yum! Gonna see if I can’t whip up the Fresh Apple Cake after a conference call this morning!
Kim @ Raising The Barre 10.11.2012
This sounds SO good! I make mostly vegetarian recipes because raw meat REALLY freaks me out. However, for my boyfriend’s sake I try to cook at least a little bit of chicken. Poaching chicken is the best method because (a) it’s impossible to mess up and (b) I hardly have to touch it :D
This soup sounds great- fall comfort food FTW!
Courtney 10.11.2012
I made this last night and what a delicious bowl of soup I enjoyed! With the temperature hovering just above freezing and all the clouds blocking out the sun this was the perfect, I’ll say it again, Perfect! comfort dinner! Can’t wait to reheat for dinner tonight as I try to restrain myself from making a very early dinner so I can chow down. Thanks for the great soup recipe! :)
Rachael 10.10.2012
Awesome recipe! I made it this evening without chicken and with vegetable broth because I’m a vegetarian. I added a little extra quinoa. The kale was surprisingly delicious.
Peyton Ticknor 10.10.2012
I have not yet figured out how to rinse and drain quinoa?????? Help please
Iowa Girl Eats 10.11.2012
I pour the quinoa into a fine mesh strainer ) let it rinse under cold running water for about a minute, then shake off the excess water. Does that help at all??
Peyton Ticknor 10.11.2012
Yes!! Thank you!! I will use my Bed, Bath and Beyond coupon to purchase a strainer like the one you mentioned.
Brittany 10.10.2012
I saw this first thing this morning and ran to Whole Foods to get the supplies. I make a ton of different varieties of chicken soup and this will now be my go-to recipe. The sweet potato is the PERFECT addition! I also added the parmesan rind with the potatoes and it turned out to be the perfect lunch!
Iowa Girl Eats 10.11.2012
Wahoo – so glad you enjoyed it!!
Katie @ Blonde Ambition 10.10.2012
This is my kind of soup. Chicken, kale, sweet potatoes and quinoa……all some of my absolute favorite ingredients to cook with!
Erin@The Non Cook's Guide to Food 10.10.2012
This looks tasty and I placed your enamel pot on my wish list!
Erin – ekcantcook.blogspot.com
Kristen 10.10.2012
I love your soup pot. its adorbs! This looks like a great dish for cool weather!!
Masha @ TheMashaUltimatum 10.10.2012
Yum! I felt so warm and cozy just looking at those pictures. Chicken soup is definitely for the soul! I may need to make some homemade chicken soup one of these cold winter months.
Lauren 10.10.2012
MMmm lovin that comfort food! How’s your garden with the colder temps? Is everything done for the season or are you still harvesting the goods?
Iowa Girl Eats 10.11.2012
My cherry tomatoes are still growing like crazy, and I haven’t watered in weeks! That said, they’ll probably only last another week or so. I also have some brussels sprouts that need to be picked pretty soon!
Amanda @ Once Upon a Recipe 10.10.2012
We are having chilly and windy weather here (brrr!) and this soup would be perfect! I always save my parmesan cheese rinds in the freezer, and I’ve got one ready and waiting for this soup!
stephanie@cookinfanatic 10.10.2012
this looks so warm and comforting! love the quinoa in there, fun way to switch it up. def putting this on the cold weather to-make list!