This chicken soup with quinoa and kale is simple enough for a weeknight but comforting and full of flavor. Brightened with lemon and a touch of turmeric, it’s hearty, nourishing, and ready in under an hour.
Chicken, quinoa, and kale make a balanced, warming soup that’s ideal when you want something filling but fresh. Serve with warm bread or naan for a satisfying meal.
This recipe uses baby kale, which blends into the broth and is mild in texture. If you prefer, substitute spinach or remove tough stems from curly or dinosaur (Tuscan) kale before adding.
Freshly grated parmesan on top adds a savory finish—worth adding if you have a wedge on hand.
Key ingredients
- Chicken – leftover rotisserie chicken works great, or use any pre-cooked chicken; season and warm if needed.
- Quinoa – cooked according to package directions.
- Kale – baby kale, curly kale, or spinach.
- Chicken stock or broth.
- Lemon – for a bright finish.
What kind of kale to use in this soup
Baby kale is the easiest option because it wilts quickly and has a tender texture. Curly or dinosaur/Tuscan kale can be used, but strip the tough stems first. Spinach is a fine swap if you prefer a milder green.
What type of chicken to use
Any pre-cooked chicken is convenient here—rotisserie breast is an easy choice. If your chicken is uncooked, cook and lightly season it before adding to the soup.
How to cook quinoa
Quinoa cooks quickly compared to many grains. Follow package instructions, and rinse first if your quinoa is not pre-rinsed. Cooked quinoa can be made ahead and refrigerated.
How to make the lemony chicken and quinoa soup
Cook the chicken and quinoa if needed. Peel and dice the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent. Pour in the sherry or white wine and cook until mostly absorbed, about 30 seconds to a minute.
Add chicken stock, bay leaf, turmeric, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes to meld the flavors.
Remove the bay leaf. Stir in the cooked chicken, cooked quinoa, and the kale. Simmer until the kale wilts, about 5 minutes. Taste and adjust seasoning with more salt and pepper, then squeeze in the juice of one lemon.
Ladle into bowls and finish with freshly grated parmesan if desired.
Garnish with grated parmesan for extra richness.
Ingredients (serves 2)
- 1 cooked chicken breast
- 1 cup cooked quinoa
- ½ white or yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon dry sherry or white wine (optional)
- 4 cups chicken stock
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt, plus more to taste
- 1 bay leaf
- 2 cups baby kale (or equivalent leafy green)
- 1 lemon
- Freshly grated parmesan, for serving
Instructions
- Cook chicken and quinoa if they are not already prepared.
- Sauté the diced onion and minced garlic in 1 tablespoon olive oil over medium heat until the onion is translucent.
- Add the sherry or white wine and cook until mostly absorbed, about 30 seconds to 1 minute.
- Add chicken stock, turmeric, salt, black pepper, and the bay leaf. Bring to a boil, then reduce to medium-low, cover, and simmer 30 minutes.
- Remove the bay leaf. Stir in the cooked chicken, cooked quinoa, and kale. Cook until the kale wilts, about 5 minutes.
- Taste and adjust seasoning. Stir in the juice of one lemon.
- Ladle into bowls and top with freshly grated parmesan if desired.
Notes
- Swap baby kale for spinach or chopped curly/dinosaur kale (remove stems).
- Use leftover rotisserie chicken for speed, or poach chicken breasts and shred them.
- Quinoa can be cooked ahead and added when reheating the soup.