Chicken Quinoa Soup

Chicken Quinoa Soup

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Soup, Dinner


Chicken Quinoa Soup is a hearty and refreshing soup mixing vegetables, chicken, diced tomatoes, lemon and quinoa.



  • 1 cup quinoa, cooked
  • 2 Tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth, low sodium if possible
  • 114.5 oz can diced tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 of a lemon, juiced
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 2 cups of shredded or cubed rotisserie chicken
  • Salt and pepper to taste


  • 1/2 lemon, cut in quarters
  • Italian parsley, chopped


  1. Cook the quinoa according to the package and set aside.
  2. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, celery for 2 minutes. Add the garlic and continue to sauté until the carrots and celery are tender, about 10 minutes.
  3. Add the chicken broth, diced tomatoes, dried basil, dried basil, thyme, parsley and lemon juice. Bring the soup to a boil, then turn down the heat to low and let simmer for 10 minutes stirring occasionally.
  4. Add the green beans, peas and chicken and continue to simmer for another 3 minutes, or until the peas and green beans are tender and bright green. Add salt and pepper to taste.
  5. In soup bowls serve desired amount of quinoa, then ladle the soup over the quinoa and garnish with lemon wedges and fresh Italian parsley.


Try a variety of vegetables in this soup including zucchini.


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