Hearty Chicken and Quinoa Soup Recipe

Chicken quinoa soup warms you from the inside out. This one-pot stovetop soup is naturally gluten-free, packed with protein, and made with simple, nourishing ingredients. It comes together in under an hour, makes excellent leftovers for busy weeks, and offers gentle, healing flavors when you need comfort.

Make a large pot of hearty chicken quinoa soup on the stove to warm up cool days or to keep on hand for simple weeknight dinners. This recipe is a thoughtful twist on classic chicken soup: quinoa replaces noodles for a gluten-free grain alternative, and beans boost both texture and protein. The result is an aromatic, flavorful soup that pairs well with a squeeze of lemon and fresh herbs.

What is in chicken quinoa soup?

This nourishing chicken quinoa soup is full of feel-good ingredients that create depth of flavor while keeping the recipe simple. You’ll need:

• Vegetables: carrots, celery, onion, and garlic form a classic, comforting base.
• Herbs & spices: fresh grated ginger and lemongrass add bright, healing notes while rosemary and bay leaves provide savory depth. A small splash of hot sauce adds a subtle kick.
• Quinoa & beans: quinoa cooks directly in the pot and great northern beans add creaminess and extra protein.
• Chicken: boneless, skinless chicken breasts give lean protein and shred easily for a tender texture.
• Lemon juice: added at the end to brighten and lift the flavors.

Chicken Quinoa Soup Variations

You can easily adapt this recipe to suit what you have on hand or to tailor it to different tastes:

• Extra vegetables: Add potatoes, cauliflower, broccoli, sweet potatoes, or mushrooms along with the carrots and celery. For quicker-cooking vegetables such as bell peppers, peas, zucchini, or yellow squash, stir them in with about 15 minutes left of cooking time.
• Lemongrass: If you don’t have grated lemongrass paste, use a whole stalk of fresh lemongrass. Add it while the soup simmers and remove it before shredding the chicken.
• Quinoa: Any variety of quinoa—white, red, or mixed—works well. Cooking times are similar, but red quinoa may keep a bit more bite.
• Beans: Swap great northern beans for chickpeas or navy beans if you prefer a different texture or flavor.
• Vegetarian option: Omit the chicken and add an extra can of beans or use cubed firm tofu. Use vegetable broth in place of chicken broth.

FAQ

Storage

This chicken quinoa soup stores and reheats beautifully. Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 5 days. Reheat gently on the stovetop or in the microwave until warmed through.

Freezing Chicken Quinoa Soup

Freezing portions of this soup is a great way to save time later. Cool the soup completely, then portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat gently from frozen, allowing extra time for the center to warm through.

Serving Suggestions

Serve each bowl with a fresh lemon wedge for squeezing, a sprinkle of chopped parsley, and crusty bread or a robust whole-grain roll. This soup is satisfying year-round: light and bright in spring and warming on chilly winter evenings.

Chicken Quinoa Soup — Recipe

Author: Lee Funke

Prep: 20 mins | Cook: 40 mins | Total: 1 hr | Servings: 8

Rating: 5 from 5 votes

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
• 2 teaspoons fresh grated lemongrass (or 1 stalk fresh lemongrass)
• 3 large carrots, sliced and halved (about 2 heaping cups)
• 3 large celery stalks, sliced (about 2 heaping cups)
• 1/2 medium yellow onion, finely diced
• 8 cups chicken broth
• 3/4 cup uncooked quinoa
• 1 tablespoon hot sauce (such as Frank’s)
• Bundle of rosemary (tied together)
• 15 oz. great northern beans, drained and rinsed
• 1 lb. boneless, skinless chicken breast
• 3 bay leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 medium lemon, juiced
• Fresh parsley, for serving

Instructions

1. Heat the olive oil in a large stockpot over medium-high heat. When fragrant, add the garlic, grated ginger, grated lemongrass, carrots, celery, and onion.
2. Sauté the vegetables for about 5–7 minutes, or until the onions are translucent and the vegetables begin to soften.
3. Add the chicken broth, uncooked quinoa, hot sauce, rosemary bundle, drained beans, whole chicken breasts, bay leaves, salt, and pepper. Stir to combine and bring the pot to a rolling boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the quinoa is tender and the chicken is fully cooked.
5. After 30 minutes, remove and discard the rosemary bundle and bay leaves. Transfer the chicken to a plate or cutting board and shred it with two forks, then return the shredded chicken to the pot and stir to incorporate.
6. Turn off the heat and stir in the juice from one lemon. Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve with a lemon wedge and a sprinkle of fresh parsley.

Tips & Notes

• Storage: Store cooled soup in airtight containers in the refrigerator for up to 5 days.
• Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight before reheating.
• Lemongrass: Fresh stalk or grated paste both work; remove any whole stalk before serving.
• Rosemary bundle: Tie 4–5 sprigs together with kitchen twine so they can be removed easily before shredding the chicken.

Nutrition (approx. per serving)

Calories: 354 kcal, Carbohydrates: 33 g, Protein: 33 g, Fat: 7 g, Fiber: 7 g, Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.