As the weather cools, there’s nothing more comforting than a steaming bowl of hearty winter soup. This Chicken & Quinoa Soup is the perfect blend of rustic charm and wholesome ingredients, offering a healthier twist on traditional recipes by swapping rice for quinoa. Packed with tender chicken, fresh vegetables, and aromatic herbs, this dish is sure to warm both your body and soul.
Why Choose Quinoa?
Quinoa isn’t just a trendy grain – it’s a nutritional powerhouse. Gluten-free and protein-rich, it adds a satisfying texture to the soup while elevating its health benefits. Plus, it’s a versatile ingredient that pairs wonderfully with the flavours of the chicken and vegetables.
Ingredients You’ll Need for 2 People:
• 2 chicken thighs
• 1/2 large onion, 1 carrot, 2 celery sticks – finely chopped for sweetness and texture
• 1 minced garlic clove
• A bouquet garni – combine thyme and rosemary to infuse the soup with earthy notes
• 1/2 chicken stock cube – or your favourite stock for depth of flavour
• 1/2 courgette (zucchini) – diced
• Quinoa – cooked separately for a nutty, wholesome base
Instructions
1. Prepare the Base
In a pot, heat olive oil and brown the chicken thighs, skin side down, for a golden crust.
2. Cook the Vegetables
In the same pot with the chicken, add chopped onion, carrot, and celery, sauté on low heat, until the onion turns translucent. Add the minced garlic and stir for another minute.
3. Add the Herbs
Add the bouquet garni, salt, and pepper. Pour in water or stock until the chicken is covered. Bring to a gentle boil, then lower the heat and simmer for 2 hours, or until the chicken starts to fall off the bone.
4. Add the Final Touches
Stir in the diced courgette during the last few minutes of cooking. Cook the quinoa in a separate pot and set aside.
5. Serve
Place a heaped spoonful of quinoa into each bowl, ladle the soup over the top, and serve with a rustic baguette. Enjoy the balance of textures and flavours!
Pro Tips for Success
For the best flavour, use fresh thyme and rosemary in your bouquet garni. Avoid overly yellow stock cubes, as they can affect the soup’s colour. Opt for a natural stock instead. Ensure there’s enough broth to prevent the soup from becoming too dry when served over quinoa.
FAQ’s
1. Can you add uncooked quinoa to soup?
Yes, you can add uncooked quinoa directly to soup. It cooks relatively quickly (about 15-20 minutes) and absorbs the flavours of the broth, making it a convenient option. Just ensure there’s enough liquid in the soup, as quinoa will absorb some of it while cooking.
2. Can I use quinoa in soup instead of barley?
Absolutely! Quinoa is a fantastic substitute for barley. It’s naturally gluten-free, cooks faster, and has a nutty flavour that works beautifully in soups. It also adds a lighter texture compared to the chewiness of barley.
3. Can I use quinoa to thicken soup?
Yes, quinoa can help thicken soup as it cooks and releases starches into the broth. For an even thicker consistency, you can blend a portion of the soup after the quinoa is fully cooked and stir it back in.
4. Can you put raw chicken in soup and cook it?
Yes, raw chicken can be added directly to soup. Cooking it slowly in the broth allows it to infuse the soup with flavour while becoming tender. Just ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption. Remove and shred the chicken before returning it to the soup for serving.