Warm your soul with this incredibly nourishing chicken and quinoa soup! Packed with vibrant vegetables like courgette, leek, and carrot, plus protein-rich chicken and fibre-filled quinoa, it's the perfect comforting meal to boost your well-being. So delicious, you'll want it every week!
1 cup
3-4 cups
Finely dice the courgette, leek, and carrot. Place the diced vegetables and chicken leg quarters into a saucepan. Cover with water and bring to a boil.
Reduce the heat and simmer for 50 minutes, ensuring the chicken is fully cooked and the vegetables are tender.
Carefully remove the cooked chicken from the saucepan. Once cool enough to handle, remove the meat from the bones and shred it into small pieces. Set aside.
Rinse the quinoa thoroughly under cold water. Add the washed quinoa to the saucepan with the vegetables and broth. If needed, add a little more water to achieve your desired soup consistency.
Cover the saucepan and cook on a medium heat for 15 minutes, or until the quinoa is cooked through and fluffy.
Stir the shredded chicken back into the soup. Season with salt to taste and bring the soup to a final boil before serving.
This soup can be frozen for later enjoyment. Simply thaw and reheat gently on the hob or in the microwave.
For a vegetarian version, omit the chicken and use vegetable broth, adding chickpeas or lentils for protein.
Adjust the amount of water to achieve your preferred soup thickness. For a thicker, heartier soup, use less water; for a lighter broth, add more.