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 tasty and I placed your enamel pot on my wish list!
Erin – ekcantcook.blogspot.com
I love your soup pot. its adorbs! This looks like a great dish for cool weather!!
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.
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?
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!
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!
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!
I love the idea of quinoa and potatoes in soup as I never feel satisfied after eating soup. This might be a game changer. For the life of me though, I cannot get the hang of rinsing quinoa. Can you do a step by step of your rinsing process? Or have you and I just missed it?
I love you blog, it has inspired me to be a more adventurous eater and I love hearing about your cold weather. We don’t get much here in Texas.
I usually place the quinoa in a fine mesh strainer ) then let it rinse under cold running water for about a minute before adding it to whatever. Hopefully that helps?!
I don’t think I’ve used quinoa in soup for a long time, but I think it’s time to start again. Looks so delicious!
Looks like the perfect fall soup!
This looks so yummy! It’s perfect for our cooler days (we are finally experiencing Fall-like weather in CA!). I love your pictures, too! I just came across your blog and my mouth is watering just looking at all of your amazing pictures and recipes!
This looks SO good! I wish we had cooler temps here in AZ…in the high 90s today and my kiddos were in the pool. Thanks for your blog, just love all your recipes and posts!!
I am HORRIBLE about cookbooks, I love to read through them. I’ve cut through my collection and managed not to buy any new ones in a long time-though I do still pick up a magazine from time to time if a recipe looks particularly yummy-and alot of my being able to cold turkey has to do with blogs like yours. I made the kielbasa soup the other day, the hubby and I both loved it. And BTW, of all the blogs I subscribe too you take the nicest food-photos. Some of the other sites often make me say to myself “This recipe would probably sound good if the photos werent so unappetizing”. Thanks for all the work you do!
Thank you so much, Becah! :)
i know how much of a organization gal you are. surprised you don’t have the nifty shelf organizers??? you can pick them up at container store or even wal-mart. LOVE them. I even have the tiered one for my spices. I can see everything in all of my cabinets with the organizers. (and they maximize space) I just love how organized it looks. :>
http://www.walmart.com/ip/Mainstays-6pc-Cabinet-Organization-Set-White/16456521
i bet the soup would be even better with chicken bone in! i love chicken but poached chicken breasts are always so dry. do you ever use bone in for more flavor?