I love this recipe because it’s simple, healthy, and absolutely delicious. The slow cooker makes it effortless, and the combination of lean chicken, protein-rich quinoa, and colorful vegetables feels wholesome and hearty. The fire-roasted tomatoes and Italian seasonings give it rich flavor depth, while the quinoa adds texture and makes the soup filling enough to serve as a full meal. I also love that it’s great for meal prep and reheats beautifully throughout the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢3 tablespoons olive oil ▢1 cup diced yellow onion ▢1 cup diced celery ▢1 cup diced carrots ▢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 ▢1/4 teaspoon red pepper flakes (optional) ▢Salt and pepper to taste ▢2 small (12 ounces or 3/4 pound) boneless, skinless chicken breasts, each cut into 3–5 pieces ▢2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained ▢3/4 cup uncooked quinoa ▢2 bay leaves ▢6 cups chicken stock ▢2 cups coarsely chopped baby spinach (optional)
Directions
I start by heating the olive oil in a large cast-iron pot or skillet over medium-high heat. Once the oil is shimmering, I add the diced onion, celery, and carrots. I cook and stir for about 7–9 minutes until the vegetables begin to soften. Then I add the minced garlic, tomato paste, Italian seasoning, oregano, basil, thyme, and red pepper flakes, seasoning everything with salt and pepper. I stir for another 1–3 minutes until the mixture is fragrant and well combined.
Next, I transfer this mixture to my 6-quart slow cooker. I trim any fat from the chicken breasts, cut them into chunks (about 3–5 pieces per breast), and add them to the slow cooker. Then I add the undrained fire-roasted tomatoes, rinsed quinoa, bay leaves, and chicken stock. I stir everything together, cover, and cook on high for 3–5 hours, until the quinoa has popped and the chicken shreds easily.
Once the chicken is cooked, I remove it to a plate, shred it with two forks, and return it to the soup. I remove and discard the bay leaves, then stir in the chopped baby spinach to wilt it gently. Before serving, I taste the soup and adjust the salt and pepper as needed.
Finally, I ladle the soup into bowls and garnish it with fresh basil, grated Parmesan cheese, and a side of warm bread.
Servings and Timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 4 hours Total time: 4 hours 10 minutes
Variations
Sometimes I swap chicken breasts for chicken thighs for extra richness. If I want to make it vegetarian, I replace the chicken with white beans and use vegetable broth. For a little heat, I add more red pepper flakes or a pinch of cayenne pepper. I also like stirring in a splash of lemon juice before serving—it brightens the flavors beautifully. If I prefer a thicker soup, I let it simmer uncovered for the last 15 minutes, or I add a bit more broth for a soupier consistency.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the quinoa absorbs liquid as it sits, I often add a splash of chicken stock or water when reheating. I reheat gently on the stove over low heat until warm. This soup doesn’t freeze well, as the quinoa can become mushy after thawing, so I prefer to enjoy it fresh or refrigerated.
FAQs
Can I cook this soup on low?
I don’t recommend it because the quinoa cooks faster than the chicken and vegetables on low, which can lead to uneven texture.
Should I rinse the quinoa first?
Yes, rinsing removes the quinoa’s natural saponin coating, which can taste bitter.
Can I use pre-cooked chicken?
Yes, I stir in shredded cooked chicken during the last 30 minutes of cooking instead of adding raw chicken at the start.
What can I use instead of quinoa?
Brown rice, barley, or farro work well—just adjust the cooking time and liquid as needed.
Can I make this recipe dairy-free?
Yes, simply skip the Parmesan garnish or use a dairy-free alternative.
What can I serve with this soup?
I like serving it with crusty bread, a green salad, or garlic breadsticks.
How can I make the soup thicker?
I let it cook uncovered near the end, or mash some of the vegetables for a thicker consistency.
Can I add other vegetables?
Absolutely—zucchini, bell peppers, or kale are great additions.
How do I keep it from getting too thick?
I add extra broth or water as the quinoa absorbs liquid during cooking or reheating.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs add extra flavor and stay tender in the slow cooker.
Conclusion
I love how wholesome and comforting this crockpot chicken quinoa soup is. The combination of tender chicken, nutritious quinoa, and aromatic herbs makes it a perfect meal for any day of the week. It’s hearty enough to stand on its own but light enough to enjoy year-round. Whether I’m meal prepping for the week or serving my family a cozy dinner, this soup is always a hit.
A cozy and nourishing crockpot chicken quinoa soup packed with tender chicken, hearty quinoa, colorful vegetables, and aromatic herbs. This easy slow-cooker meal is flavorful, filling, and perfect for meal prep or a comforting weeknight dinner.
Ingredients
3 tbsp olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
2 tsp minced garlic
1/4 cup tomato paste
1 tsp Italian seasoning
2 tsp dried oregano
2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
2 small (12 oz total) boneless, skinless chicken breasts, cut into chunks
