Whether you want to recover from a cold, detoxify your body, or simply want something delicious—either way, you will love this nourishing chicken soup. Imagine a warm bowl of tender carrots, softened onions, and aromatic juicy meatballs to warm up your tummy. Mmmm…
This Nourishing Chicken Soup with quinoa has quite a few ingredients, but your body is worth it! 🙂
How to make Nourishing Chicken Soup from scratch?
The base starts out by browning the meatballs (we will get to those morsels in a second). After developing those brown bits on the bottom of the pan, we remove them, add a little bit more olive oil—toss in the sweet carrots and onions, quinoa, and cook until the onions have slightly softened. I like to fry the quinoa with the vegetables to add that extra layer of flavor.
The meatballs contain all the goodness. All-white meat ground chicken with antioxidant-rich turmeric powder, garlic powder, and fresh parsley, saturate the meat and seeps into the liquid—creating a rich, nutritious broth. Hungry yet?
What’s in the Best Nourishing Chicken Soup?
Chicken—I used halal chicken breast, but feel free to use chicken thighs, or even ground turkey.
Onions & Carrots—will develop that light vegetable flavor in the broth. If you have celery (use equal amounts of that as the carrots) and throw that in as the same time as the onions and carrots.
Herbs and Spices—parsley is the herb of choice. If you don’t have parsley, use cilantro or dill, all would work well. The meatballs contain garlic, turmeric, and onion powder and fresh ginger.
Olive oil—I love olive oil, I practically use it in every recipe I make. Feel free to use avocado oil. I would not use coconut oil unless you decide to add coconut milk and that is kind of taking this dish into another direction, but hey, go ahead and experiment and tell me in the comments in you did so.
Quinoa—contains protein, vitamins and other good stuff that noodles cannot offer. It’s the best superfood out there and is a great rice replacement.
Love—the most important ingredient :).
Answering your question(s).
How long does Nourishing Chicken Soup keep in the refrigerator? When it is properly stored, it can last 3 to 4 days.
How long does cooked chicken soup last in the freezer? Properly stored, chicken soup can last up to 3 months in the freezer. Make to use air-tight bags.
Is quinoa healthy? Yes! Quinoa contains protein, B vitamins, and iron. Fun fact—quinoa originates in Peru and Bolivia
After the soup has finished cooking, add in two handfuls of one of these greens:
Tuscan kale (dinosaur kale)
For the broth
- 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 lb. 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
- Make the 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). When ready, let's move on to the next step and build the broth.
Build the broth
- Turn the stove on 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 before soft and translucent.
- When ready, add the dried quinoa, and sautee for an additional minute or so.
- Add the browned meatballs back into the pot along with 8 cups of water or low-sodium chicken or vegetable broth. Put on the lid and bring to a boil. Once the boil has reached, 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 squeeze in fresh lemon or lime juice. Stir in a couple of handful of fresh spinach, Tuscan kale, or arugula.
- Serve immediately. Garnish with wedges of lime or lemons and sprinkle with additional chopped parsley.