The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Hearty Chicken Quinoa Vegetable Soup


Lately, I have been freezing a lot of leftovers. Leftover shredded chicken, pulled pork or even if I make too much chili, spaghetti meat sauce or soup.  The freezing process is super easy; I will fill up a mason jar almost all the way full, once cooled, cap it and freeze it or for the meat I use zip lock bags which I then label.  This really helps out with last minute meals or lunches.  This recipe is my version of chicken soup, and like always I made this pot of soup waayyyyyyy too big! No worries if you are not cooking for an army feel free to cut this recipe in half or make use of your freezer space like I do. Please try, enjoy and Cheers!



3 cups Shredded Chicken
1 bushel Kale – Rinsed and Julienned
2 Carrots- Diced
2 Celery Stalks- Diced
1 White Onion- Finely Diced
4 Garlic Cloves – Finely Minced
½ cup Lemon Juice- Fresh
1 Lemon- Zest
10 cups Chicken Broth (2 ½ 32 oz. containers)
2 cups Water
1 cup Dried Quinoa
1 ½ tsp. Basil- dried
1 tsp. Oregano-dried
½ tsp. Paprika
1 tsp. Parsley-dried
¼ tsp. Red Pepper Flakes
1 tsp. Pepper
1 ½ tsp. Salt
2 Bay Leaves
2 tbsps. Olive Oil



In a stock large pot add olive oil; over medium heat sauté onion, carrots, garlic, and celery for 5-7 minutes. Stir in kale and chicken and cook for 2-3 minutes. Add chicken broth, water, quinoa, seasonings, bay leaves, lemon juice and lemon zest; bring to a boil. Reduce heat, and simmer, stirring occasionally, approximately 30 minutes. Before serving, remove the bay leaves and discard.

Tags: Chicken, Soup

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