Chicken Quinoa Gourmet Soup

It was that kind of afternoon… a little gray, a little chilly, and everything in the kitchen felt too loud or too shiny. I wanted something warm but not heavy, gentle on the stomach but not boring either. That’s how this chicken and quinoa soup came to be – humble ingredients, nothing fancy really, but the way the steam rises when you ladle it out, the way the parsley curls slightly when it hits the heat – well, it just feels like care in a bowl. Not quite rustic, not overly polished either. Just… real.

Why You’ll Crave It

• Wholesome and grounding without being too filling – quinoa brings a lovely nuttiness.
• Everything cooks in one pot so the cleanup’s blissfully easy.
• Light but cozy – comfort food for when you want something clean.
• Only 5 ingredients, and nothing obscure. Pantry-staple friendly.
• It reheats beautifully, possibly better the next day.

The first time I made this, I didn’t plan it – it all just sort of fell together from what I had… and somehow became a staple I now crave after a long day.

What You’ll Need

• Chicken breast: 300g, diced quite small so it cooks quickly but stays juicy
• Quinoa: 100g, rinsed until the water runs clear (removes that slight bitterness)
• Chicken broth: 1 liter, preferably low-sodium so you can salt it to taste later
• Fresh parsley: a generous handful, chopped roughly – don’t be shy with it
• Olive oil: 1 tablespoon, just to start everything off warmly

Easy How-To

Get everything ready first

Chop the chicken, rinse your quinoa (really give it a good rinse), and have the parsley washed and ready to chop. Small things but they matter more than you think when the pot’s already heating.

Sear the chicken

In a medium saucepan, warm the olive oil over medium heat. Once it shimmers a bit, toss in the chicken. Let it cook without moving it too much at first – just until you see some golden-cornered edges appear, then stir gently and cook through. This should take about 5-6 minutes.

Add quinoa and broth

Pour in the quinoa and stir it around with the chicken for a moment, just to toast it lightly – it’s optional, but adds a mild depth. Then pour in the broth. Bring everything to a gentle boil.

Simmer and soften

Once boiling, reduce the heat a little and let it all simmer quietly for about 12-15 minutes, until the quinoa’s corners open like little curly tails (that’s how I know it’s done).

Parsley and love at the end

Turn off the heat. Stir in the parsley – it’ll wilt instantly and smell green in the best way. Taste for seasoning… maybe a touch of salt, a crack of pepper, maybe not much else. Trust your spoon.

Good to Know

• Quinoa can vary in how long it cooks – some days it’s ready in 12 minutes, other days it plays hard-to-get. Just taste and trust yourself.
• If you’re doubling the recipe, add broth gradually. It can get a bit too thick if you’re not paying attention (it’s happened to me… on a weekday, no less).
• This soup makes your kitchen smell like someone hugged it.

Serving Ideas

• Serve with a thick slice of toasted sourdough drizzled with olive oil and sea salt.
• A small bowl of this with some arugula and lemon-dressed greens makes a beautifully light dinner.

Top Tricks

• You can poach the chicken right in the broth to save steps, but I prefer the flavor from giving it a quick sear in olive oil first – a little extra depth just from those browned bits.
• Don’t skip the parsley at the end – it’s not just for color, it brings a brightness that cuts through the richness.

Frequently Asked Questions

Can I use rotisserie or leftover chicken?

Yes, absolutely. Shred it and add it in after the quinoa has cooked through, just long enough to warm up – avoid over-simmering so it doesn’t go dry.

Is chicken and quinoa soup freezer-friendly?

It freezes surprisingly well, though the quinoa softens a bit more after thawing. I let it cool completely, then store in single-serve containers for quick weekday lunches.

Can I add vegetables?

Yes – carrots, zucchini, even chopped kale or spinach stirred in near the end are lovely. Try not to overdo it, though… it’s meant to be simple.

What kind of broth is best?

Homemade, if you have it (of course). But don’t fuss – a good boxed low-sodium chicken broth works perfectly. Taste it before you use it though. Some are terribly salty.

Conclusion

This chicken and quinoa soup doesn’t try too hard – which is part of its appeal. It’s warm, balanced, and just the right amount of nourishing to feel like you’ve done something kind for yourself. Whether you eat it alone with a book or serve it with bread and wine for friends, it has that timeless, generous feel that invites you back again and again.

More recipes suggestions and combination

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