slow cooker Chicken Quinoa Soup is loaded with quinoa, shredded chicken, lots of veggies, and Italian-inspired herbs. It’s hearty and reliable for a cozy meal.
author’s note
My Go-To Soup That Never Fails!
This quinoa soup has been a total hit in my house. I first made it on a busy weeknight when I needed something straightforward and filling. I tossed everything into the slow cooker and hoped for the best, and it turned out to be one of those surprise dinners everyone loved. It’s become a recipe I make again and again.
It’s been such a favorite that I decided to play around with the flavors and try a more Italian-inspired version.
I added herbs like basil and oregano, and it completely transformed the soup. The mix of tender chicken, hearty quinoa, and veggies with those Italian herbs makes it so flavorful and comforting. It’s simple, nourishing, and honestly one of my all-time favorite slow cooker dinners now.
Ingredients
| Ingredient | Swap, variation, or tip |
|---|---|
| Quinoa | Rinse well before adding. Use tri-color or red quinoa for extra color, or reduce the amount if you want a thinner soup. |
| Boneless, skinless chicken breasts | Swap for chicken thighs or use leftover rotisserie chicken and add it near the end. |
| Fire-roasted diced tomatoes | Regular diced tomatoes work fine. |
| Mirepoix (onion, carrot, celery) | Save time with frozen mirepoix, or toss in extra veggies like zucchini or green beans toward the end of cooking. |
| Italian herbs (Italian seasoning, oregano, basil, thyme) | You can swap any for fresh herbs if you have them! |
| Chicken stock & bay leaves | Go with low-sodium stock to better control salt in this chicken quinoa soup. |
| Baby spinach | Swap for kale or Swiss chard. Add it at the end so it stays bright and tender. |
Featured Comment
“I am making this for supper tonight for the second time – we Loved it the first time around! Amazing flavour! Thank you so much for sharing.”
– Jackie
How To Make Chicken Quinoa Soup
- Sauté veggies: Cook onion, carrot, and celery in oil until soft.
- Add flavor: mix in garlic, tomato paste, and seasonings.
- move to slow cooker: Add chicken, quinoa, tomatoes, bay leaves, and broth.
- Cook: Cover and cook on high until chicken is tender and quinoa has popped.
- Finish: Shred chicken, stir it back in, and add spinach if you like.
- Serve: Taste, adjust seasoning, and serve warm with Parmesan and crusty bread.
Storage
- Store leftover chicken quinoa soup in an airtight container in the fridge for 3–4 days. Add a splash of broth when reheating since quinoa absorbs liquid as it sits.
- This soup doesn’t freeze well once quinoa is added. To freeze, store the soup before adding quinoa and cook it fresh when ready to serve.
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- Cooking time matters: The longer it cooks, the more liquid the quinoa absorbs. For a thicker soup, cook longer; for a brothier one, stop once the quinoa “pops.”
- Check for doneness: Cook time varies by slow cooker. Look for tender veggies, cooked quinoa, and chicken that shreds easily.
- Use the right size: Use a 6-quart slow cooker. slow cooker is a common brand name.
