Indulge in a hearty and nourishing soup with our light chicken quinoa vegetable soup recipe. Packed with tender chicken, fluffy quinoa, and an array of fresh vegetables, this comforting meal is perfect for any occasion.
## Ingredients You’ll Need
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 8 cups chicken broth
* 1 cup quinoa, rinsed
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 cup frozen peas
* 1/2 cup chopped fresh parsley
## Instructions
1. **Heat the oil:** In a large pot or Dutch oven over medium heat, warm the olive oil.
2. **Sauté the vegetables:** Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. **Add the aromatics:** Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute more.
4. **Pour in the broth:** Add the chicken broth to the pot and bring to a boil.
5. **Simmer the quinoa:** Add the rinsed quinoa to the pot and reduce heat to low. Simmer for 15 minutes, or until the quinoa is cooked through.
6. **Add the chicken:** While the quinoa is cooking, season the chicken pieces with salt and pepper. Add them to the pot and cook until cooked through, about 10 minutes.
7. **Stir in the peas:** Add the frozen peas to the soup and cook until heated through, about 2 minutes.
8. **Garnish and serve:** Stir in the chopped parsley and serve the soup while hot.
## Tips for a Flavorful and Healthy Soup
* **Use a variety of vegetables:** Don’t limit yourself to the vegetables listed in the recipe. Try adding other favorites like bell peppers, zucchini, or mushrooms.
* **Make it a gluten-free soup:** Substitute gluten-free chicken broth and quinoa for regular ones.
* **Add some heat:** If you like a bit of spice, add a pinch of red pepper flakes or a few dashes of cayenne pepper.
* **Use leftover chicken:** If you have leftover cooked chicken, feel free to use it in this soup instead of cooking fresh.
* **Store and reheat:** Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw and warm over medium heat.
## Nutritional Information (per serving)
* Calories: 250
* Protein: 25 grams
* Carbohydrates: 30 grams
* Fat: 5 grams
* Sodium: 400 milligrams
## Variations on the Light Chicken Quinoa Vegetable Soup Recipe
* **Creamy soup:** For a richer soup, stir in 1/2 cup of heavy cream or milk before serving.
* **Spicy soup:** Add a chopped jalapeño pepper or a few dashes of cayenne pepper for a kick of heat.
* **Asian-inspired soup:** Omit the thyme and add 1 tablespoon of soy sauce and 1 teaspoon of grated ginger to the soup.
* **Mediterranean-inspired soup:** Add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of chopped kalamata olives to the soup.
* **Vegetarian soup:** Omit the chicken and add an extra cup of vegetables to the soup, such as chickpeas or lentils.
