Chicken Veggie Quinoa Soup

Chicken Veggie Quinoa Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.5 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.5 g

View full nutritional breakdown of Chicken Veggie Quinoa Soup calories by ingredient
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A delicious healthy, hearty soup for cold winter days. A delicious healthy, hearty soup for cold winter days.
Number of Servings: 8


    Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 5 serving
    Boiled Chicken Breast 1, 1 serving
    365 Organic Quinoa, 1 cup
    Carrots, raw, 2.5 large (7-1/4" to 8-1/2" long)
    sweet yellow onion, raw (1 medium onion), .5 serving
    Cauliflower, raw, 2 cup
    1 large potato
    Celery, raw, 4 stalk, large (11"-12" long)
    Zucchini, 1 cup, sliced
    Squash - Yellow 1 cup
    Kale, .5 cup, chopped
    2 bay leaves


I've made this with variations on the veggies, but always with carrots, celery, potato, onion, kale and zucchini.

I like my soup thick, but you can add water from boiling the chicken or straight from the tap to stretch the soup a bit.


Soften onions in olive oil at bottom of pot
Once softened,add two boxes of light or fat free chicken broth
add two bay leaves, rosemary, thyme, and pepper to taste.
Place liquid over medium heat.
Chop celery, potato, carrots, and cauliflower into bite size pieces, the place in a bowl.
dump these veggies into the pot and bring to a boil
Once at a boil add .5-1 Cup of quinoa to the boiling water
Boil for 15 minutes
During this time cut up zuchinni, squash, and kale
Also, start boiling the chicken breast in a separate small pot. (water can be used to add to soup later)
Once the chicken is boiled (about 10 min) cut the chicken up into small pieces.
At the 15 minute mark add the last veggies and chicken to the soup and cook for another 5-10 minutes until the squash is soft.
Remember to remove the bay leaves as you are spooning out the bowls.
Cooking is now complete, Enjoy!

Serving Size: makes about 8 2-Cup servings

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