Chicken quinoa soup

    1 hour 33 min

    This chicken quinoa soup is also packed with carrots, celery, spinach and peppers to create a colourful, flavour-packed one-pot meal.

    1 person made this

    Serves: 8 

    • 700ml water
    • 175g quinoa
    • 2 teaspoons olive oil, divided
    • 5 skinless, boneless chicken breasts, cubed
    • salt and ground black pepper to taste
    • 1 onion, chopped
    • 125g chopped carrots
    • 125g chopped celery
    • 75g chopped red pepper
    • 75g chopped yellow pepper
    • 2 tablespoons chopped garlic
    • 2L chicken stock
    • 100g chopped spinach leaves
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon crushed bay leaf
    • 3 tablespoons cornflour
    • 4 tablespoons cold water

    Prep:40min  ›  Cook:53min  ›  Ready in:1hr33min 

    1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
    2. Heat 1 teaspoon olive oil in a casserole pot over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in centre, about 5 minutes. Transfer chicken to a plate.
    3. Heat remaining 1 teaspoon olive oil in the casserole pot over medium heat. Add onion, carrots, celery, red pepper, yellow pepper and garlic; cook and stir until soft, about 10 minutes.
    4. Pour chicken stock into the casserole pot. Add spinach leaves, marjoram, oregano, basil and bay leaf. Bring to the boil; reduce heat and simmer until flavours combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the casserole pot; cook until heated through, about 2 minutes.
    5. Dissolve cornflour in cold water in a small bowl. Pour slowly into the casserole pot; cook, stirring occasionally, until soup thickens, about 1 minute.

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