The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Whether you want to recover from a cold, detoxify your body, or want something cozy and delicious, you will love this Chicken Quinoa Soup. Imagine a warm bowl of tender carrots, softened onions, and aromatic, juicy chicken meatballs to warm you up.
It costs about $6.56 to make this soup. The recipe makes six servings for approximately $1.09 per serving.
I love serving a light salad like this Dandelion Salad with Avocado Ceasar Dressing with this soup.
There is nothing better than a bowl of soup on a cold day or when you are under the weather. Especially when it is a bowl of chicken soup.
But this Chicken Soup is taken up a notch with the addition of quinoa and even some spinach or greens of your choice. Quinoa is a superfood that adds depth and flavor to any dish.
This soup is filling, nutritious, and packed full of protein and veggies, and full of protein. Chicken Soup with Quinoa is the ultimate meal made in just one pot!
Ingredients and Estimated Cost:
- 1 cup fresh parsley – $0.88
- 1 cup quinoa – $1.49
- 1 medium onion – $0.62
- 1 thumb of ginger – $0.02
- ¾ cup carrots – $0.21
- 4 teaspoons kosher salt – $0.08
- 1 pound ground chicken or turkey – $2.92
- 1 teaspoon dried oregano – $0.05
- 2 teaspoons dried garlic powder – $0.06
- 1 teaspoon onion powder – $0.06
- 1 teaspoon dried basil – $0.10
- ¼ teaspoon turmeric – $0.07
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2023.
How To Make Chicken Quinoa Soup
***For complete recipe instructions, see the recipe card below.
- First, mix together the ground meat, chopped parsley, spices, and salt and pepper.
- Use a Tablespoon to form the meat into meatballs and set them on a baking sheet. Place the baking sheet in the freezer for ten minutes.
- Turn the stove to medium-high heat and drizzle two Tablespoons of olive oil into a large pot. Add in the meatballs and cook until they become golden brown.
- Then, remove the meatballs from the pan and add the onions, carrots, ginger, salt, and pepper. Saute until the onions are soft.
- Next, add the quinoa and saute for one minute.
- Add the meatballs back to the pot, followed by eight cups of water or broth. Put the lid on and bring the soup to a boil.
- Lower the heat to low and cook for about thirty minutes until the quinoa is nice.
- Finally, stir in some fresh greens before garnishing with wedges of lime or lemons and chopped parsley for serving.
- To add bright flavor to the soup, serve with lime or lemon wedges.
- To add more nutrition to the soup, add greens like spinach, Tuscan kale, arugula, or dandelion greens (all optional).
Serve: Serve with fresh lime or lemon wedges (optional). You can keep the soup out for no longer than two hours before it needs to be covered and refrigerated.
Store: When it is properly stored, it can last 3 to 4 days.
Freeze: Properly stored, chicken soup can last up to 3 months in the freezer. Make sure to use air-tight bags.
Yes! Quinoa contains protein, B vitamins, and iron. Fun fact—quinoa originates in Peru and Bolivia.
Yes, you can overcook quinoa. Be sure to follow the instructions to avoid overcooking it. If it is overcooked, it will become mushy.
It is important to rinse the dry quinoa before adding it to the soup. Rinsing before cooking helps remove saponin that coats the tiny seeds.
More Soups & Stews
- Instant Pot Kuru Fasulye
- Mediterranean Lamb Stew
- Farro Soup
- Creamy Pumpkin Lentil Soup
- Creamy Vegan Pumpkin Soup with Cannellini Beans
- Healthy Chicken Vegetable Soup
FOR THE SOUP:
- ½ cup freshly chopped parsley
- 1 cup of quinoa
- 1 medium onion finely diced
- 1 thumb of ginger finely chopped
- ¾ cup carrots small dice
- 2 tsp kosher salt
FOR THE MEATBALLS:
- 1 lbs of ground chicken or turkey
- ½ cup freshly chopped parsley
- 1 tsp dried oregano
- 2 tsp dried garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- ¼ tsp turmeric
- 2 tsp kosher salt plus more to adjust
- pepper to taste
- 8 cups water OR low-sodium chicken broth
- 2 handfuls spinach, dandelion greens, arugula, or Tuscan kale
- lime wedges
MAKE CHICKEN MEATBALLS:
- In a large mixing bowl, add the ground meat, chopped parsley, all the spices, salt, and pepper, and mix well.
- Form the meat into meatballs using a tablespoon to ensure each one will finish cooking at the same time.
- Place each ball onto a baking sheet and freeze for 10 minutes, just enough time to help them hold their shape (because we are not using traditional binders like eggs and flour).
- Turn the stove to medium-high heat and drizzle about 2 tbsp olive oil into a large pot.
- Add the meatballs and cook just until they become golden brown (they do not have to be fully cooked at this point).
- Next, remove the meatballs from the pan. Add the onions, carrots, ginger, salt, and pepper, and saute until the onions are soft and translucent.
- When ready, add the dried quinoa and saute for an additional minute.
- Add the browned meatballs to the pot with 8 cups of water or low-sodium chicken or vegetable broth.
- Put on the lid and bring to a boil. Once boiling, lower the heat to low and slowly cook until the quinoa is nice and fluffy, about 30 minutes.
- In the end, I like to taste for salt (add more if necessary) and add a squeeze of fresh lemon or lime juice (optional).
- If you'd like, stir in two handfuls of spinach, dandelion greens, arugula, or Tuscan kale.
- Serve immediately.