I love cooking Chicken Quinoa Soup for its mix of tender chicken, quinoa, and crisp vegetables. With a base of low-sodium broth, onions, carrots, celery, and garlic enhanced by thyme and oregano, every spoonful offers a balance of protein and simplicity. It is a nutritious bowl that inspires me.

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I gotta tell you about my latest find: a Slow Cooker Chicken Quinoa Soup that brings a modern twist to the classic chicken noodle. I started off with 1 lb boneless, skinless chicken breasts and built up the flavor with 6 cups low-sodium chicken broth, a cup of rinsed quinoa, and a medley of veggies like a diced onion, sliced carrots, and chopped celery.

Toss in minced garlic, dried thyme, dried oregano, and a bay leaf; then season with a bit of salt and ground black pepper. I ended up with this hearty, protein-packed soup that comes together in just 30 minutes.

For anyone looking for a healthy twist to their weekday meals, this soup has become my go-to recipe. It’s all about using simple ingredients to create maximum flavor with a clean, fresh finish that keeps me coming back for more.

Enjoy!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First off, its super easy to prepare. I just chop up the veggies, toss everything in the slow cooker and let it cook while i do other stuff. Second, i dig that it’s packed with protein from the chicken and quinoa so i feel full and energized after a long day. Third, the mix of herbs and garlic with the broth just gives it a cozy, homey flavor that reminds me of comfort food from my childhood. Lastly, i appreciate that its a healthy twist on the classic chicken noodle soup. I love that its simple to put together but still manages to be flavorful and satisfying.

Ingredients

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Chicken: a lean protein source that gives the soup plenty of hearty flavor.
Quinoa: a gluten-free seed packed with fiber and carbs, helping energize you all day.
Carrots: natural sweet veggies loaded with vitamins that brighten up every spoonful.
Celery: crunchy and fibrous, adding a subtle earthy taste and healthy texture.
Garlic: punchy and aromatic, it adds depth and a kick that really makes a difference.

Ingredient Quantities

1 lb boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 cup quinoa, rinsed

1 medium onion, diced

3 carrots, peeled and sliced

3 celery stalks, diced

3 garlic cloves, minced

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

1/2 tsp salt

1/4 tsp ground black pepper

How to Make this

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1. Start by rinsing the quinoa and prepping your veggies – dice the onion, slice the carrots, chop the celery, and mince the garlic.

2. Put the chicken breasts in the bottom of your slow cooker.

3. Sprinkle in the diced onion, carrots, celery, and garlic over the chicken.

4. Pour in 6 cups of low-sodium chicken broth and add the rinsed quinoa.

5. Now add 1 tsp dried thyme, 1 tsp dried oregano, the bay leaf, 1/2 tsp salt, and 1/4 tsp ground black pepper to the pot.

6. Give everything a light stir, cover the pot and cook on high for about 3 to 4 hours or on low for 6 to 8 hours.

7. When the chicken is cooked through, take it out and shred it with two forks.

8. Return the shredded chicken back into the slow cooker and stir to mix all the flavors together.

9. Let it sit for another 5 minutes, so the flavors really meld together.

10. Serve the soup hot and enjoy the cozy, protein-packed goodness!

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef’s knife
4. Fine-mesh sieve for rinsing the quinoa
5. Measuring cups and spoons
6. Fork to shred the chicken
7. Stirring spoon

These are the basic tools you’ll need to prep and cook the recipe.

FAQ

Q: How do I know when the chicken is cooked enough?

A: The chicken should reach an internal temperature of 165°F and be tender enuff to easily shred with a fork.

Q: Can I substitute the low-sodium chicken broth with a regular one?

A: Sure, you can use regular broth if you dont mind a slightly saltier flavor, but i recommend sticking with low-sodium for a more balanced taste.

Q: Why is it important to rinse the quinoa?

A: Rinsing helps remove the natural saponin coating which can cause a bitter taste, so its definitely worth the extra step.

Q: Can I freeze the leftovers of this soup?

A: Yes you can! Just make sure to let it cool completely and store in an airtight container before freezing it for later use.

Q: What can i do if i want a thicker soup?

A: You can try blending a small portion of the soup or letting it simmer uncovered for a bit longer to help it thicken up a bit.

Slow Cooker Chicken Quinoa Soup Recipe Substitutions and Variations

Chicken Breasts: You can use turkey breasts or even leftover rotisserie chicken if you need a quick fix.
Chicken Broth: Try using vegetable broth or even a homemade broth substitute if you can’t find low-sodium chicken broth.
Quinoa: If you don’t have quinoa, you can use couscous or rice, though they cook a bit differently.
Dried Thyme: If you’re out of thyme, a small pinch of fresh thyme or even a little rosemary (use less cause it’s strong) can work

Pro Tips

1. Let the soup sit for a few minutes after you add the shredded chicken so all the flavors have time to mix together properly, its a small wait that really makes a difference.
2. If you have some extra time, try browning the chicken in a pan before putting it in the slow cooker. It isnt necessary but it gives the dish a richer taste.
3. Rinse your quinoa really well before cooking to get rid of any extra bitterness. It might seem like a tedious step but trust me, it makes the soup taste much better.
4. Always taste the soup at the end and adjust the seasonings if needed. Slow cookers can vary a lot so a little extra salt or pepper might be just what it needs.