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Chicken, Vegetable & Quinoa Soup

pastryparrot1's picture
This soup is very nutritious and tasty. It is also low in fat. You can add any vegetables you want to this – carrots, peas, potatoes, cabbage, zucchini, summer squash, cauliflower, broccoli, corn, etc. I used what I had handy.
  Quinoa 1 Cup (16 tbs), washed 5 times
  Olive oil 3 Tablespoon
  Clear chicken broth 8 Cup (128 tbs)
  Carrot 2 Large, diced
  Pumpkin 1 Cup (16 tbs), diced
  Potatoes 2 Medium, diced
  Cabbage 1 Cup (16 tbs), shredded
  Chicken thighs 8 Medium, cooked, shredded
  Tomato paste 1 Tablespoon
  Salt 1 Pinch (to taste)
  Pepper 1 Pinch (to taste)
  Oregano 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Parsley 1 Teaspoon, chopped finely (FOR GARNISHING)

1. Wash the quinoa 5 times and scrub it to remove any bitterness.
2. In a skillet, heat olive oil and fry the quinoa till it turns to cream or beige colour. Set aside.
3. Take the chicken used for chicken broth. Remove the skin, debone and shred it. Keep aside.

4. In a large pot, take the clear chicken broth.
5. Add carrot, pumpkin, potatoes, cabbage, shredded chicken and quinoa. Stir well.
6. Put the tomato paste and stir to incorporate. Season with salt, pepper, oregano and cumin. Mix well.
7. Bring it to boil and simmer for 20 minutes. Turn off the heat

8. In a serving bowl, pour the soup, garnish it with parsley and serve hot with crispy bread.

Any vegetable of choice can be used for this soup.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 280 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 1.7 g8.7%

Trans Fat 0.1 g

Cholesterol 62.7 mg20.9%

Sodium 722 mg30.1%

Total Carbohydrates 27 g8.9%

Dietary Fiber 3.5 g14.1%

Sugars 3 g

Protein 20 g40.9%

Vitamin A 85% Vitamin C 25.9%

Calcium 4.8% Iron 16.6%

*Based on a 2000 Calorie diet


Chicken, Vegetable & Quinoa Soup Recipe Video