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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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!
Sunday Food Prep Inspiration 89 11.09.2014
[…] made Broccoli Quinoa Chicken Casserole, Fall Harvest Quinoa Soup and some Shredded Chicken to make into Quesadillas this week. It should make for some easy […]
Meal Plan 10/26-11/1 | Live Half Full 10.26.2014
[…] Fall Harvest Quinoa Soup or […]
Monique 05.17.2014
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!
bumblebee 04.29.2014
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!
Day 5 | Adventures in Picky Stomachs 03.19.2014
[…] close the door haha!  The soup I made is one that I have made before, it is from Iowa Girl Eats: Harvest Chicken Quinoa Soup The only changes I made was I excluded the onions and just sauteed the veggies in the garlic […]
Workout Recap 3/3-3/9 and Meal Plan 3/9-3/15 | Live Half Full 03.09.2014
[…] Juice for me, Harvest Chicken Quinoa Soup and […]
found recipes | Plated Provisions 01.14.2014
[…] this quinoa and chicken soup from iowa girl eats (https://iowagirleats.com/2012/10/09/harvest-chicken-quinoa-soup/Â )Â […]
Polar vortex activities | Overeating is Underrated 01.14.2014
[…] modify – you can put in whatever vegetables you like best. The original recipe can be found here. We used both spinach and kale, and only sweet potatoes, per Emily’s suggestion. Putting the […]
Ingredients, Inc.5 Amazing Quinoa Soup Recipes 01.09.2014
[…] Harvest Chicken Quinoa Soup via Iowa Girl Eats […]
Freak Show | Too Hottie For That Body 01.04.2014
[…] far I’ve collected the meat and sauce for Skinny chicken enchiladas, left over chicken quinoa harvest soup and turkey meatballs loaded with veggies. I’ve been also making a mental note of the things […]
Being Organized Isn’t As Cool As I Thought It Would Be | Too Hottie For That Body 12.29.2013
[…] Monday- Chicken Harvest Soup […]
Life Update: December | Pilgrim Sandals 12.19.2013
[…] using The Pioneer Woman’s recipes. Even the leftovers were amazing! We made this delicious Harvest Chicken Quinoa Soup for dinner the other night. I love soups like this because they function as a meal in themselves […]
Meal Planning Mondays Week 9: 6 Easy, Cheap & Healthy Meals | The Unmeasured Scoop 12.08.2013
[…] Harvest Chicken & Quinoa Soup (Iowa Girl […]
Cindy 11.14.2013
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!!!
Good Eats and the Quantum Scale Winner | Too Hottie For That Body 11.11.2013
[…] had also made my favorite Chicken Harvest Soup but this time used jewel yams versus regular sweet potatoes. I thought it would look so pretty. […]
Harvest Chicken Quinoa Soup | Loyalty Binds Me 10.28.2013
[…] Recipe adapted from Iowa Girl Eats […]
WIAW: Lately | Live Half Full 10.09.2013
[…] lately have been soup. So far this season I’ve made Powder Keg Chili, Harvest Chicken Quinoa Soup and this week I had Restaurant Style Tortilla Soup. I have a shortlist of soups I want to make in […]
Helen McCormack 09.17.2013
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!
Ultimate List of Quinoa Recipes | From This Kitchen Table 08.29.2013
[…] Harvest Chicken Quinoa Soup at Iowa Girl Eats (GF, could be DF) […]
Packed Lunch #7: Harvest Quinoa Soup | Tenacious Tinkering 02.28.2013
[…] around online to find innovative ways to use up cooked quinoa (besides salads and such) and this recipe caught my eye. Mind you, it was one pretty soup and I had to try […]