One-Pot Wonders

Quinoa Soup with Roast Chicken

Name: Quinoa Soup with Roast Chicken
Yield: Makes 6-7 cups soup
Cuisine: American
Ingredients: 2-3 tablespoons olive oil; 1 yellow onion, finely chopped, about 1 1/2 cups; 1 large leek, white and light green parts, roughly chopped, about 1 1/2 cups; 1 large shallot, minced, about 1/3 cup; 2 tablespoons serrano or poblano chili, minced; 1 russet potato, small chopped, about 1/2 cup; 2 tablespoons fresh thyme leaves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 3 cups vegetable broth, preferable homemade; 3 cups chicken broth, preferably homemade; 1/2 avocado, mashed; Juice from 1 lime; 1/3 cup quinoa grain, well rinsed; 1/4 cup Pecorino cheese, plus more for garnish, grated; 1 1/2 cups shredded roast chicken from 1 chicken breast; 1 teaspoon dry sherry; 1/4 cup toasted pumpkin seeds for garnish

by: TheWimpyVegetarian

May 17, 2011

0 Ratings

Makes 6-7 cups soup

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Author Notes

I had Quinoa Soup a couple times when I was traveling through Ecuador last month, and was surprised by how much I enjoyed it. Just as in France and, well, many countries, most of their stews and soups start with a slow saute of aromatics like onions. Potatoes are almost always added. Add a healthy green salad and a slice of whole grain bread and you've got a tasty, filling, healthy meal. It's easy to eliminate the chicken too, by using all vegetable broth and just eliminating chicken altogether at the end. No other changes need to be made. And then it's even cheaper! Making your own broth further reduces the cost. —TheWimpyVegetarian

What You'll Need

Ingredients

2-3 tablespoons olive oil
1 yellow onion, finely chopped, about 1 1/2 cups
1 large leek, white and light green parts, roughly chopped, about 1 1/2 cups
1 large shallot, minced, about 1/3 cup
2 tablespoons serrano or poblano chili, minced
1 russet potato, small chopped, about 1/2 cup
2 tablespoons fresh thyme leaves, finely chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups vegetable broth, preferable homemade
3 cups chicken broth, preferably homemade
¹/₂ avocado, mashed
Juice from 1 lime
¹/₃ cup quinoa grain, well rinsed
¹/₄ cup Pecorino cheese, plus more for garnish, grated
1 ¹/₂ cups shredded roast chicken from 1 chicken breast
1 teaspoon dry sherry
¹/₄ cup toasted pumpkin seeds for garnish

Directions

Heat the olive oil in a large pot. I used a large Le Crueset wide-mouthed pot. Add the onion, leek, shallot, chili, potato, thyme leaves, salt and pepper, and saute over medium heat until onions are softening (about 15 minutes). Stir frequently to prevent the potatoes from sticking to the pot too much. The mixture should be very fragrant.
Add the broth(s), lime juice and avocado and bring to a simmer. Simmer until potatoes and chilies are softened, about 10 - 15 minutes. Puree 2 cups of the mixture. I used a submersible blender and the cup that came with it, and it worked perfect! Pour the puree back into the soup.
Add the quinoa grain and simmer for 20 minutes. The quinoa grain should be completely cooked and look like little question marks.
Stir in the Pecorino cheese, shredded roast chicken and sherry and cook for another 5 minutes until the chicken is warm. For this, I just bought a chicken that was already roasted at the store to save time, but you can roast a large chicken breast, shred it, and add it to the soup instead.
Serve warm garnished with a little grated Pecorino cheese and a sprinkling of toasted pumpkin seeds. Serve with bread and a green salad to complete the meal.

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8 Reviews

Michelle April 15, 2014

This was delicious! I would definitely make it again. I used queso fresco as a topping to serve rather than more pecorino.

JenOzmun2010 February 5, 2014

This was wonderful!! The chopping took awhile but was worth it. Husband loved it and I'm actually having some for lunch today! Definitely a repeat.

WCmom December 22, 2011

I am making this for dinner tonight. In going through my recipes, so many are yours! Thank you for sharing, Tricia

TheWimpyVegetarian December 22, 2011

Thanks so much for trying it! I hope you like it as much as we have - and thanks for the reminder of this soup. It's really cold outside and it would be perfect for this week. Enjoy!

gingerroot May 19, 2011

I was waiting for a trip inspired recipe and this sounds delicious. I love avocado, quinoa, and pumpkin seeds but have never enjoyed them together, or in a soup for that matter. I look forward to trying this!

TheWimpyVegetarian May 19, 2011

Thanks gingerroot! Please let me know what you think if you try it! I toasted my pumpkin seeds with a little olive oil, salt, pepper, cumin and red pepper powder by the way, and they add some great crunch and a hint of heat to the dish. It's not the same without them for sure!

healthierkitchen May 18, 2011

Love the idea of quinoa in a soup! So glad to get the benefit of your travels!