Crockpot Chicken Quinoa Soup

4.84 from 24 votes

Crockpot Chicken Quinoa Soup is loaded with quinoa, shredded chicken, lots of veggies, and Italian-inspired herbs. It’s hearty and perfect for a cozy meal.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner, Soup

Cuisine: American

Keyword: Crockpot Chicken Quinoa Soup

Servings: -8 servings

Author: Chelsea Lords

Cost: $8.28

Equipment

6 quart slow cooker

Ingredients

3 tablespoons olive oil
1 cup EACH: diced yellow onion, diced celery, diced carrots
2 teaspoons minced garlic
1/4 cup tomato paste
1 teaspoon Italian seasoning blend
2 teaspoons EACH: dried oregano, dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
Salt and pepper to taste preference
2 small (~12 ounces or 3/4ths a pound) small boneless skinless chicken breasts, each breast cut into 3-5 pieces
2 cans (14.5 ounces EACH) undrained fire-roasted diced tomatoes
3/4 cup uncooked quinoa (See Note 1)
6 cups chicken stock
2 bay leaves
Optional: 2 cups coarsely chopped baby spinach
For serving: fresh basil, freshly grated Parmesan cheese, crusty bread

Instructions

MIREPOIX: In a cast-iron pot or skillet, heat the 3 tablespoons olive oil over medium-high heat. Once the oil is shimmering, add in the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook and stir for 7-9 minutes. Add in the 2 teaspoons minced garlic, 1/4 cup tomato paste, 1 teaspoon Italian seasoning, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper. Stir until fragrant and combined, another 1-3 minutes. Transfer all of this mixture to a 6-quart slow cooker.
SLOW COOKER: Remove any fat from the chicken breasts, and cut into chunks -- about 3-5 per breast. (This ensures it will cook in the same amount of time.) Place in the slow cooker along with the 2 cans of undrained fire-roasted diced tomatoes, 3/4 cup uncooked quinoa (See Note 1), 2 bay leaves, and 6 cups chicken stock. Stir together.
COOK: Cover and cook on high for 3-5 hours or until quinoa has "popped" and chicken shreds easily. I don't recommend cooking on low (See Note 2). Once chicken shreds easily, remove from the slow cooker into a separate bowl or plate and shred with two forks. Return to the soup and stir. Remove bay leaves and discard. If desired, add in 2 cups coarsely chopped baby spinach and stir gently to wilt. Taste soup and season with any additional salt or pepper as needed.
SERVE: Ladle soup into bowls and garnish with fresh basil and lots of freshly grated Parmesan cheese. Enjoy with a side of crusty bread.
STORAGE: When stored, note that the quinoa will continue to absorb liquid. This soup does not freeze and thaw well.

Notes

Note 1: Rinsing quinoa: Quinoa has a naturally occurring coating called saponin, which is bitter. It needs to be rinsed before adding to the soup. Many quinoas are pre-rinsed, so check the package to see if the quinoa has been rinsed. If not, add quinoa to a fine-mesh sieve and rinse it under cold water until the water beneath the sieve runs clear.

Note 2: Soup thickness: When cooked on low, the quinoa finishes a lot quicker than the chicken and veggies. The longer this soup sits or cooks, the more broth that gets absorbed into the quinoa. This makes it heartier and also less broth-y. If you want a more broth-y soup, watch carefully and turn the heat off the slow cooker when it is your desired consistency. Alternatively, add more broth as desired.

Nutrition