Description

This Irresistibly Flavorful Green Chicken Quinoa Soup with Herbs is a wholesome and nourishing dish that combines tender chicken breast, protein-rich quinoa, earthy mushrooms, and a vibrant mix of fresh herbs. Simmered to perfection in a savory chicken broth, and brightened with a touch of lemon juice, this comforting soup is perfect for a hearty lunch or dinner.

Ingredients

Scale

Protein and Grains

1 lb chicken breast, diced
1 cup quinoa, rinsed

Vegetables and Herbs

8 oz mushrooms, sliced
1 cup fresh mixed herbs, chopped (parsley, cilantro, basil)
4 garlic cloves, minced
1 medium onion, diced

Liquids and Oils

4 cups chicken broth
2 tbsp olive oil
2 tbsp lemon juice

Seasonings

Salt, to taste
Pepper, to taste

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Instructions

Heat the oil: In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until shimmering, preparing the base for sautéing.
Sauté aromatics: Add the diced onion and minced garlic to the pot. Cook for about 5 minutes until the onions become soft and translucent, releasing their flavors.
Cook mushrooms: Add the sliced mushrooms to the pot. Stir occasionally as they cook for 4-5 minutes until they are tender and start to brown slightly.
Cook chicken: Stir in the diced chicken breast and cook for 5-7 minutes, ensuring the chicken pieces lose their pink color and begin to firm up.
Simmer broth: Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook gently for about 10 minutes to meld the flavors.
Add quinoa and cook: Fold in the rinsed quinoa, cover the pot, and cook for an additional 15-20 minutes until the quinoa is tender and has absorbed the broth.
Finish with herbs and lemon: Just before serving, stir in the chopped fresh herbs and lemon juice to add vibrant freshness and brightness.
Season to taste: Taste the soup and adjust with salt and pepper as needed to perfectly balance the flavors.

Notes

Rinsing quinoa before cooking helps remove its natural coating, which can be bitter.
Use fresh herbs for the best vibrant flavor; dried herbs will not provide the same freshness.
Adjust cooking times slightly if using different cuts of chicken or broth concentration.
For a vegetarian version, substitute chicken broth and chicken with vegetable broth and your choice of plant-based protein.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.