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Chicken Quinoa Soup Recipe

Chicken Quinoa Soup Photo

I swear, it’s getting chillier and chillier. I’m constantly looking for ways to cut the chill in the air and warm up, and I think I found the solution. I have the perfect soup to keep us all warm and toasty. And what if I told you this soup only takes 30 minutes? Yep, you read correctly. Comfort food in a bowl in just 30 minutes!

Chicken Quinoa Soup Picture

I love the classic chicken and rice soup, but I also love quinoa. So I would like to call this a new-aged chicken and rice soup of sorts. Wonder how you can make this soup in just 30 minutes? I utilize a store-bought rotisserie chicken, the natural chicken juices that accumulate in the container, and leftover rice and quinoa. After just one bite you would never know that this soup wasn’t cooking on the stovetop for just 30 minutes.

I find the key to making a quick one-pot soup is to sauté the vegetables first. Then, add in the broth, bring to a rolling boil, and add in the shredded cooked rotisserie chicken, cooked rice and quinoa as well as the fresh herbs and chopped spinach. Just a few minutes more on the heat and your soup is done.

Chicken Quinoa Soup Image

Best of all—you’ve only used one big pot which means little mess in the kitchen to have to clean up and more time to spend with the ones you love. That’s what my recipes are all about these days; one pot, little mess, and more time to spend with my new little family.

You can enjoy this chicken quinoa soup for lunch or as a dinner. Just a pair it with a salad and a crusty rustic bread and you have a full meal! Looking for other tasty soup recipes? Check out my lemon chicken orzo soupItalian chicken gnocchi soup, or my fall minestrone soup.

Chicken Quinoa Soup Image
Chicken Quinoa Soup Photo

Chicken Quinoa Soup Recipe

Katie Jasiewicz
Chicken Quinoa Soup comes together in less than 30 minutes. Perfect for a quick weeknight meal.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 297 kcal

Ingredients
  

  • 2 tablespoons Unsalted Butter Or chicken juices from the rotisserie container
  • 2 Carrot Peeled and diced
  • 2 stalks Celery Diced
  • 1 Onion Diced
  • 40 ounces Chicken Stock
  • 1 cup Rotisserie Chicken Shredded
  • 2 Yellow Squash Julienned
  • 2 Plum Tomato Diced
  • Salt and Pepper To taste
  • 1/2 Lemon Zested
  • 2 cups Spinach Diced
  • 1/2 cup Cooked White Rice
  • 1/2 cup Cooked Quinoa
  • 1 tablespoon Fresh Dill
  • 1 tablespoon Fresh Parsley

Instructions
 

  • In a large 6-quart stock pot add the chicken fat to the pot on medium-high heat (use butter if you don’t have chicken fat available). Cook for one minute until melted.
  • Add in the carrots, celery, and onions. Cook for 5 minutes with lid on. Mix half way through.
  • Add 1/2 cup chicken stock to the pot and cook and additional 5 minutes until vegetables are soft.
  • Add in the remaining chicken stock. Bring to a boil (about 5 minutes) then add in the julienned yellow squash, diced tomatoes, salt and pepper, and lemon zest and diced spinach.
  • Cook for 5 minutes then add in the cooked white rice, quinoa, and the fresh herbs.
  • Reduce heat to low and simmer for 5 additional minutes.
  • Ladle into bowls and enjoy.

Notes

Nutrition

Calories: 297kcalCarbohydrates: 29gProtein: 14gFat: 11gSaturated Fat: 5gSodium: 1128mgFiber: 4gSugar: 5g
Keyword Chicken, Dinners, Easy, Easy Dinners, Leftover Rotisserie Chicken, One Pot Meals, Quick, Quinoa, Simmered, Soups
Tried this recipe?Let us know how it was!
Chicken Quinoa Soup Photo

Chicken Quinoa Soup Recipe

Katie Jasiewicz
Chicken Quinoa Soup comes together in less than 30 minutes. Perfect for a quick weeknight meal.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 297 kcal

Ingredients
  

  • 2 tablespoons Unsalted Butter Or chicken juices from the rotisserie container
  • 2 Carrot Peeled and diced
  • 2 stalks Celery Diced
  • 1 Onion Diced
  • 40 ounces Chicken Stock
  • 1 cup Rotisserie Chicken Shredded
  • 2 Yellow Squash Julienned
  • 2 Plum Tomato Diced
  • Salt and Pepper To taste
  • 1/2 Lemon Zested
  • 2 cups Spinach Diced
  • 1/2 cup Cooked White Rice
  • 1/2 cup Cooked Quinoa
  • 1 tablespoon Fresh Dill
  • 1 tablespoon Fresh Parsley

Instructions
 

  • In a large 6-quart stock pot add the chicken fat to the pot on medium-high heat (use butter if you don’t have chicken fat available). Cook for one minute until melted.
  • Add in the carrots, celery, and onions. Cook for 5 minutes with lid on. Mix half way through.
  • Add 1/2 cup chicken stock to the pot and cook and additional 5 minutes until vegetables are soft.
  • Add in the remaining chicken stock. Bring to a boil (about 5 minutes) then add in the julienned yellow squash, diced tomatoes, salt and pepper, and lemon zest and diced spinach.
  • Cook for 5 minutes then add in the cooked white rice, quinoa, and the fresh herbs.
  • Reduce heat to low and simmer for 5 additional minutes.
  • Ladle into bowls and enjoy.

Notes

Nutrition

Calories: 297kcalCarbohydrates: 29gProtein: 14gFat: 11gSaturated Fat: 5gSodium: 1128mgFiber: 4gSugar: 5g
Keyword Chicken, Dinners, Easy, Easy Dinners, Leftover Rotisserie Chicken, One Pot Meals, Quick, Quinoa, Simmered, Soups
Tried this recipe?Let us know how it was!
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