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Harvest Chicken Quinoa Soup
Harvest Chicken Quinoa Soup is packed with good for you protein and veggies. A warming and hearty fall and winter soup.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat oil in large Dutch oven or soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, ⏱️ 10 minutes. Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 7 cups chicken broth, parlsey flakes, dried thyme, bay leaf, and parmesan cheese rind (if using), then bring to a boil.
medium carrot (thinly sliced)1onion (chopped)1/2salt and pepperchopped kale4 cupsgarlic (pressed or minced)1 clovechicken broth (divided)8 cupsbay leaf1
2
Add chicken breasts to the pot then cook for ⏱️ 10 minutes, or until no longer pink in the center. Remove to a plate to cool slightly. Add sweet potato, russet potato, and quinoa to boiling broth then place a lid on top of the pot, lower heat to medium-low, then cook for ⏱️ 10 minutes or until potatoes are tender and quinoa is cooked. Meanwhile shred chicken.
chicken breasts (~1lb, sliced in half)2large sweet potato (peeled and chopped into 1/2" cubes, ~2 cups)1large russet potato (peeled and chopped into 1/2" cubes, ~1-1/2 cups)1
3
Add shredded chicken back to the soup, remove bay leaf, then add parmesan cheese and stir to combine. Taste and add more salt and pepper if necessary. Serve topped with additional parmesan cheese, if desired.
bay leaf1salt and pepper
Nutrition Facts
calories
339 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
1354 mg
protein Content
28 g
cholesterol Content
67 mg
carbohydrate Content
32 g
saturated Fat Content
3 g
unsaturated Fat Content
6 g
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