Chicken-Quinoa-Veggie Soup


This soup is so easy and so yummy, even my picky daughter loves it! It makes a wonderful lunch or comforting dinner on a cold evening. Helpful tip: double the recipe and freeze half for later. I will never make chicken noodle soup again after eating this gem of a recipe!


  • 1 32-ounce container organic low-sodium vegetable broth
  • 1-2 chicken breasts, cooked and shredded OR rotisserie chicken, shredded
  • 1 large carrot, peeled and sliced into rounds
  • 1/2 onion, chopped
  • 1 celery stalk with leaves, cut into 1/2 inch slices
  • 1 cup broccoli florets
  • 2 garlic cloves, minced
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 1 cup cooked quinoa
  • 1 tsp cumin (add more to taste, if desired)
  • salt and pepper to taste
  • dash of cayenne

Combine broth, garlic, and veggies and cook over medium heat until veggies are soft. Add quinoa, chicken, parsley cumin, salt, pepper, and cayenne. Stir and heat through; add more salt/cumin/pepper if needed to deepen the flavor of the soup. Enjoy!

This recipe was adapted from Christa Orecchio’s Easy Quinoa Veggie Soup. You can find her at The Whole Journey.

3 Comments on “Chicken-Quinoa-Veggie Soup

  1. sounds delicious! i made a similar soup tonight with brown rice and quinoa. and you’re right, it’s perfect for a cold night!

  2. The best part is that the quinoa doesn’t get soggy like noodles do. It’s also great with an Asian twist, bok choy, ginger, and sesame oil, delish!

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