Chicken Quinoa Soup |Cooking With Amanda

I swear, it's getting chillier and chillier. I'm constantly looking for ways to cut the chill in the air and warm up, and I think I found the solution. I have the perfect soup to keep us all warm and toasty. And what if I told you this soup only takes 30 minutes? Yep, you read correctly. Comfort food in a bowl in just 30 minutes!

I love the classic chicken and rice soup, but I also love quinoa. So I would like to call this a new-aged chicken and rice soup of sorts. Wonder how you can make this soup in just 30 minutes? I utilize a store-bought rotisserie chicken, the natural chicken juices that accumulate in the container, and leftover rice and quinoa. After just one bite you would never know that this soup wasn't cooking on the stovetop for just 30 minutes.

I find the key to making a quick one-pot soup is to sauté the vegetables first. Then, add in the broth, bring to a rolling boil, and add in the shredded cooked rotisserie chicken, cooked rice and quinoa as well as the fresh herbs and chopped spinach. Just a few minutes more on the heat and your soup is done.

Best of all—you've only used one big pot which means little mess in the kitchen to have to clean up and more time to spend with the ones you love. That's what my recipes are all about these days; one pot, little mess, and more time to spend with my new little family.

You can enjoy this chicken quinoa soup for lunch or as a dinner. Just a pair it with a salad and a crusty rustic bread and you have a full meal! Looking for other tasty soup recipes? Check out my lemon chicken orzo soup, Italian chicken gnocchi soup, or my fall minestrone soup.

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Chicken Quinoa Soup Recipe

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Ingredients

2 tablespoons unsalted butter, or chicken juices from the rotisserie container
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
40 ounces chicken stock
1 cup rotisserie chicken, shredded
2 yellow squashes, julienned
2 plum tomatoes, diced
salt and pepper, to taste
1/2 lemon, zested
2 cups spinach, diced
1/2 cup cooked white rice
1/2 cup cooked quinoa
1 tablespoon fresh dill
1 tablespoon fresh parsley

Directions

In a large 6-quart stock pot add the chicken fat to the pot on medium-high heat (use butter if you don't have chicken fat available). Cook for one minute until melted.
Add in the carrots, celery, and onions. Cook for 5 minutes with lid on. Mix half way through.
Add 1/2 cup chicken stock to the pot and cook and additional 5 minutes until vegetables are soft.
Add in the remaining chicken stock. Bring to a boil (about 5 minutes) then add in the julienned yellow squash, diced tomatoes, salt and pepper, and lemon zest and diced spinach.
Cook for 5 minutes then add in the cooked white rice, quinoa, and the fresh herbs.
Reduce heat to low and simmer for 5 additional minutes.
Ladle into bowls and enjoy.