Chicken Quinoa Soup

For the past month or so, I keep feeling like I am about to catch a cold. I’ve been drinking plenty of ginger tea to fight it off and it has been working until this last week. I’ve been a busy bee with work and school that I haven’t been getting enough sleep. The other day I woke up and was a bit sniffly. When this happens, I crave Chicken Noodle Soup. 

I was about to make soup with gluten-free pasta until I opened my fridge and remembered that I had a ton of extra cooked quinoa that I brought home from work. Hence the birth of this new wonderful Chicken Soup for the Soul. Hehe. At least for me it felt that comforting! I had recently shared it with my one of my good friends, my brother and my sister. They all seem to love it and I think you would too!

I don’t know about you but I love eating soup when it’s pouring rain outside. Something about it is just so soothing. I love it! To top off the warm and fuzzy feelings, both ginger and garlic have anti-bacterial, anti-inflammatory and anti-oxidant properties which help heal you quicker when you are sick. Ginger also stimulates sluggish digestion so it’s great even when you’re not sick. Quinoa is one of the best grains you could ever have. It’s rich in fibre, high in protein, low in glycemic index, has antioxidant properties and it’s gluten-free! And if that’s not enough it’s the only grain that has all the 9-essential amino acids that our body needs in order to grow, repair and function properly.

Chicken Quinoa Soup
Serves 4-6
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  1. 3 Tbsp avocado oil
  2. 1 cup small diced red onion
  3. 3 cloves garlic, minced
  4. 2 Tbsp ginger, peeled and minced
  5. 1/2 cup small diced celery
  6. 2 cups medium diced carrots
  7. 1 1/2 L chicken stock
  8. 1 tsp dry mustard
  9. 2 bay leaves
  10. 1 tsp dry basil
  11. 1 tsp fresh thyme
  12. 1 1/2 cup cooked quinoa
  13. 2 chicken breast, poached and medium diced
  14. (approximately 2 cups diced chicken)
  15. TT sea salt
  16. 2 Tbsp fresh lemon juice
  17. 1/2 cup fresh chopped Italian parsley
  1. Rinse ½ cup of quinoa then place in a small pot with 1 cup filtered water and a pinch of sea salt. Bring the water up to a boil, turn down to a simmer and cover with lid. Simmer for 12 minutes. Take off the heat and set aside.
  2. In another pot, place 2L filtered water and a pinch of sea salt. Add 2 chicken breasts and bring up to a boil. Turn down to a simmer and poach the chicken for 10-12 minutes or until cooked. Once cooked, take chicken breasts out and let cool. Set aside.
  3. In a medium pot, heat avocado oil on high heat until hot. Turn down heat to medium high and add red onion. Sauté until translucent. Add garlic and ginger and sauté for another minute. Add celery and carrots and continue to sauté for 2-3 minutes.
  4. Add chicken stock and bring to a boil then turn down to simmer.
  5. Add in dry mustard, bay leaves, basil and thyme. Simmer for 20 minutes or until carrots are al dente (tender yet still a bit firm). While simmering, fluff the quinoa with a fork and medium diced the poached chicken.
  6. Once the soup has simmered for 20 minutes and the flavors have come together, add quinoa and chicken. Season to taste with sea salt. Simmer for another 5 minutes and turn heat off.
  7. At the very end, add in lemon juice and parsley. Taste and add more sea salt if needed. Enjoy!
The Bella Life
Bella’s Notes

  • All the vegetables I used are either organic, local, or organic and local. It is best to buy celery organic as it part of the dirty dozen. Although buying organic is more  expensive, in the long run it will save you money as you will reap the benefits of optimal health.
  • Chicken can be diced raw and cooked in the same pot as the soup pot. You can cook it before the onions and then set it aside or after the onions are translucent, add the chicken and then continue on with the rest of the vegetables. I just prefer to poach mine cause then I can set it and forget it (for a little while).
  • Lemon juice is added at the end to round out the flavours of the soup. It just brings that added zing to an already flavourful soup. 
  • The parsley is also added at the end in order to maintain it’s beautiful green colour before serving.
  • This soup was featured in the Gastropost Section of the Vancouver Sun on October 25, 2014. 🙂

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