I’m sharing my Chicken Quinoa Soup and the one simple pantry swap I use to boost protein and have dinner ready in just 30 minutes.

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I’ve been messing with weeknight soups and this Slow Cooker Chicken Quinoa Soup caught me off guard. It feels light but still sticks with you, thanks to nutty quinoa and bite sized boneless skinless chicken breasts.

I toss it in, forget about it for a bit, then come back to a bowl that somehow balances clean simple flavors with real staying power. If you like Quinoa Recipes or Healthy Soup Recipes this sits right beside them, and even friends who love Slow Cooker Chicken meals keep asking for seconds.

It’s curious, kind of honest, and weirdly addictive.

Why I Like this Recipe

* I love how cozy it is, it feels like a warm hug after a long day.

* I like that it doesnt take forever so I can eat sooner and still feel like I made something decent.

* I like that leftovers reheat great and save me time the next day, win win.

* I feel good eating it cause its light but filling, not heavy or greasy.

Ingredients

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Chicken breasts: Lean protein that keeps you full, adds savory depth to the broth.
Quinoa: High in protein and fiber, gives a gentle nutty texture, hearty without heaviness.
Chicken broth: Watery backbone that brings salt and umami, hydrates and melds flavors.
Carrots: Sweet, earthy crunch and beta carotene, bright color and mild sweetness.
Garlic: Pungent kick that turns savory, small amount goes long way.
Spinach: Adds leafy greens, vitamin rich, wilts fast and freshens each spoonful.
Lemon juice: Brightens the whole soup with zippy acidity, cuts richness nicely.
Parsley: Herbal lift, fresh taste that hides saltiness and makes it feel homemade.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, trimmed and cut into bite sized pieces

1 cup quinoa, uncooked

6 cups low sodium chicken broth

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 cup frozen peas

2 cups baby spinach, loosely packed (optional but nice)

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon olive oil (optional)

How to Make this

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1. Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear, drain well.

2. If using, heat 1 tablespoon olive oil in a skillet over medium-high heat; add 1 1/2 pounds bite sized chicken pieces and brown just for 2 to 3 minutes, you dont need to cook through, then transfer chicken to the slow cooker.

3. In the same skillet sauté 1 diced medium yellow onion, 3 sliced carrots, 2 sliced celery stalks and 3 minced garlic cloves about 4 to 5 minutes until softened and aromatic, then add that to the slow cooker.

4. Add the rinsed quinoa, 6 cups low sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 bay leaves, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the slow cooker and stir to combine.

5. Cover and cook on HIGH for 90 to 120 minutes or on LOW for 3 to 4 hours, until the quinoa is tender and the chicken is cooked through but not falling apart. don’t overcook the quinoa or it’ll get mushy.

6. About 10 minutes before done stir in 1 cup frozen peas and 2 cups loosely packed baby spinach (optional but nice) so they just wilt and stay bright.

7. Remove and discard the bay leaves, taste and adjust seasoning with more salt or pepper if needed.

8. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley for brightness.

9. Ladle into bowls and serve warm, garnish with extra parsley or a squeeze more lemon if you want.

Equipment Needed

1. slow cooker (4 to 6 quart)
2. large skillet or sauté pan
3. fine mesh sieve for rinsing quinoa
4. cutting board and chef knife
5. measuring cups and spoons
6. wooden spoon or heatproof spatula
7. ladle or large serving spoon
8. tongs or slotted spoon for moving chicken
9. small bowl and citrus reamer or fork for lemon juice

FAQ

Q: How long do I cook this in the slow cooker? A: Cook the chicken and veggies on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours until chicken is cooked through. Then stir in the quinoa and cook another 20 to 30 minutes until the quinoa is tender. Add peas and spinach in the last 5 minutes so they stay bright and don't overcook.

Q: Can I add the quinoa at the very beginning? A: You can, but don't do it if you want fluffy quinoa. Quinoa will absorb a lot of liquid and get mushy if cooked the whole time. For best texture add it near the end. If you must add it at the start, increase the broth by 1 to 1 1/2 cups and expect a thicker, porridge like soup.

Q: Can I use frozen or bone in chicken? A: Thawed boneless chicken is easiest. You can use frozen chicken but it'll take longer and might cool the cooker so cook on HIGH a bit then switch to LOW, and always check it hits 165 F. Bone in chicken adds flavor but needs more time and you have to remove the bones before serving, which is a little extra work but tasty.

Q: How do I thicken the soup if it seems watery? A: Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), simmer until it thickens, or mash a cup of the quinoa and some veggies into the pot to naturally thicken it. Don't overdo cornstarch or it'll get gummy.

Q: How long will leftovers keep and can I freeze it? A: Fridge for 3 to 4 days, freezer up to 3 months. Quinoa will soak up liquid when stored so add a splash of broth when reheating on the stove or in the microwave. If you plan to freeze, skip adding spinach until you reheat, it gets limp in the freezer.

Q: Any good substitutions or quick variations? A: Swap baby spinach for kale, add a squeeze more lemon for brightness, or stir in a dollop of Greek yogurt at the end for creaminess. If you want a grain swap use quick cooking farro or pre cooked rice, but adjust timing since brown rice needs longer cooking. Season to taste, everyone's broth and salt tolerance differs.

Slow Cooker Chicken Quinoa Soup Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs in the same quantity, they stay juicier and can handle longer cooking; or use shredded rotisserie chicken stirred in during the last 20 to 30 minutes so it doesnt dry out. For a vegetarian option try firm tofu about 14 oz cubed or 1 1/2 cups cooked chickpeas.
Quinoa: replace with 1 cup brown rice but add about 1 extra cup of broth and cook longer, or use 1 cup pearl barley for a chewy bite. Quick option is 3/4 cup Israeli couscous added near the end so it doesnt overcook.
Chicken broth: use low sodium vegetable broth straight across for a vegetarian soup, or water plus 1 to 2 bouillon cubes to taste. Bone broth is great too if you want a richer flavor.
Baby spinach and frozen peas: swap spinach for chopped kale or Swiss chard but add earlier so it softens, and swap peas for frozen corn or shelled edamame for extra texture and protein.

Pro Tips

Tip one: Brown the chicken just a little before it goes in, it adds real flavor even if you only sear the outsides for a couple minutes, dont cook it through or the pieces will turn dry and stringy after sitting in the pot. If you skip oil, at least heat the pan hot so you get some color.

Tip two: Rinse the quinoa well then toast it quick in a dry skillet if you want a nuttier taste, that helps keep it from getting mushy. Also dont dump everything in at once if your cooker runs hot, sometimes adding the quinoa a bit later or using a touch less broth stops it turning porridge.

Tip three: Cut your carrots and celery into similar sized pieces so they cook evenly, and add the peas and spinach just at the end so they stay bright and dont turn into floppy sad veggies. Frozen peas are great, no need to thaw.

Tip four: Always taste and tweak at the finish, quinoa soaks up salt and acid so you might need more salt or lemon than you think. A little extra lemon and fresh parsley right before serving makes the whole bowl pop, and a splash of olive oil or butter can round the flavors if it tastes flat.

Slow Cooker Chicken Quinoa Soup Recipe

Recipe by James Level

0.0 from 0 votes

I'm sharing my Chicken Quinoa Soup and the one simple pantry swap I use to boost protein and have dinner ready in just 30 minutes.

Servings

servings

Calories

386

kcal

Equipment: 1. slow cooker (4 to 6 quart)
2. large skillet or sauté pan
3. fine mesh sieve for rinsing quinoa
4. cutting board and chef knife
5. measuring cups and spoons
6. wooden spoon or heatproof spatula
7. ladle or large serving spoon
8. tongs or slotted spoon for moving chicken
9. small bowl and citrus reamer or fork for lemon juice

Ingredients

1 1/2 pounds boneless skinless chicken breasts, trimmed and cut into bite sized pieces
1 cup quinoa, uncooked
6 cups low sodium chicken broth
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 cup frozen peas
2 cups baby spinach, loosely packed (optional but nice)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon olive oil (optional)

Directions

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear, drain well.
If using, heat 1 tablespoon olive oil in a skillet over medium-high heat; add 1 1/2 pounds bite sized chicken pieces and brown just for 2 to 3 minutes, you dont need to cook through, then transfer chicken to the slow cooker.
In the same skillet sauté 1 diced medium yellow onion, 3 sliced carrots, 2 sliced celery stalks and 3 minced garlic cloves about 4 to 5 minutes until softened and aromatic, then add that to the slow cooker.
Add the rinsed quinoa, 6 cups low sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 bay leaves, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the slow cooker and stir to combine.
Cover and cook on HIGH for 90 to 120 minutes or on LOW for 3 to 4 hours, until the quinoa is tender and the chicken is cooked through but not falling apart. don't overcook the quinoa or it'll get mushy.
About 10 minutes before done stir in 1 cup frozen peas and 2 cups loosely packed baby spinach (optional but nice) so they just wilt and stay bright.
Remove and discard the bay leaves, taste and adjust seasoning with more salt or pepper if needed.
Stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley for brightness.
Ladle into bowls and serve warm, garnish with extra parsley or a squeeze more lemon if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 485g
Total number of serves: 6
Calories: 386kcal
Fat: 8.3g
Saturated Fat: 1.7g
Trans Fat: 0g
Polyunsaturated: 1.3g
Monounsaturated: 3g
Cholesterol: 96mg
Sodium: 407mg
Potassium: 621mg
Carbohydrates: 27.2g
Fiber: 4.7g
Sugar: 3.2g
Protein: 41.7g
Vitamin A: 5000IU
Vitamin C: 16mg
Calcium: 39mg
Iron: 2.7mg

Slow Cooker Chicken Quinoa Soup Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Chicken Quinoa Soup Recipe Substitutions and Variations

Pro Tips