Chicken Quinoa Veggie Soup | Cozy, High-Protein & Gut-Friendly

A hearty, nourishing soup loaded with tender chicken, fluffy quinoa, and vibrant veggies. Comforting yet clean, this recipe is perfect for cozy nights, easy meal prep, or when your body’s craving something both filling and feel-good.

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⏳ Recipe Overview

• Prep Time: 10 minutes
  
• Cook Time: 30 minutes
  
• Total Time: 40 minutes
  
• Servings: 4
  
• ✅ Gluten-Free | ✅ High-Protein | ✅ Meal-Prep Friendly
  

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🛒 Ingredients

Protein & Veggies:

• 1 lb chicken breast
  
• 1 cup diced onions
  
• 1 cup diced carrots (peeled)
  
• 1 cup diced celery
  
• 1 cup diced mixed bell peppers (green, red, yellow, or orange)
  
• 2 tablespoons minced garlic
  
• 1 cup quinoa (rinsed thoroughly)
  

Seasonings:

• 1 tablespoon salt (adjust to taste)
  
• 1 tablespoon black pepper
  
• 1 tablespoon chicken bouillon (or vegetable bouillon)
  
• 1 teaspoon paprika
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon Dominican oregano powder (or regular oregano)
  
• ½ teaspoon red pepper flakes (optional, for heat)
  

For Cooking:

• 2 tablespoons olive oil
  

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🔥 How to Make It

1️⃣ Prep Your Ingredients

• Clean the Chicken: Rinse with lemon/lime or vinegar water, pat dry.
  
• Chop the Veggies: Dice carrots, celery, bell peppers, and onions.
  
• Rinse the Quinoa: Under cold water to remove bitterness (saponin).
  

2️⃣ Season & Sear the Chicken (Optional, Adds Flavor)

• Season with salt, pepper, and oregano.
  
• Sear in 1 tablespoon olive oil over medium-high heat for 5–7 minutes per side until golden.
  

3️⃣ Build the Soup Base

• In a large saucepan or Dutch oven, heat 1 tablespoon olive oil.
  
• Add all seasonings and bloom for 30 seconds.
  
• Add diced onions, carrots, celery, and peppers. Sauté for 2–3 minutes.
  
• Stir in garlic and cook until fragrant.
  

4️⃣ Combine & Simmer

• Add seared chicken and enough water (or stock) to fully cover.
  
• Bring to a boil, reduce heat, and simmer covered for 20 minutes until chicken is tender.
  

5️⃣ Cook the Quinoa (Separately)

• Combine quinoa with 2 cups water (plus a pinch of bouillon if desired).
  
• Bring to boil, then cover and simmer for 15 minutes until fluffy.
  

6️⃣ Final Assembly

• Shred the chicken directly in the pot.
  
• Taste and adjust broth seasoning if needed.
  
• Stir in cooked quinoa and let sit for 5 minutes to absorb flavors.
  

7️⃣ Serve & Enjoy

• Ladle into bowls.
  
• Garnish with fresh cilantro or a squeeze of lemon.
  

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🍽 Serving Suggestions

• With Crusty Bread: Try a gluten-free baguette for the full cozy effect.
  
• With Avocado: Adds healthy fats and creamy contrast.
  
• With Salad: Keep it light and balanced.
  

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📦 Storage & Meal Prep Tips

• Fridge: Airtight container for up to 4 days.
  
• Freezer: Freeze in portions for up to 3 months (thaw overnight in the fridge before reheating).
  

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📊 Nutritional Info (Per Serving, Approximate)

• Calories: ~370 kcal
  
• Protein: ~34g
  
• Fat: ~18g
  
• Carbs: ~24g
  
• Fiber: ~4g
  
• Net Carbs: ~20g
  

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💭 Final Thoughts

This Chicken Quinoa Veggie Soup is proof that comfort food can be nutrient-dense, healing, and deeply satisfying. Whether you’re cozying up after a long day or filling your meal-prep containers with goodness, this recipe makes eating well feel like pure, grounded nourishment.

💬 Have you tried quinoa in soup before? Let’s talk comfort foods in the comments!
📌 Want more cozy, protein-packed meals? Check out my [other hearty recipes here!]. 🚀✨

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