This Chicken Quinoa Feta Soup is a light and nourishing soup for summer—but versatile enough to enjoy year-round. Tender shredded chicken, protein-rich quinoa, and nutrient-rich kale come together in a savory broth, while crumbles of creamy feta add a tangy finish that elevates every bite. This easy-to-make soup brings comfort and fresh flavor to the table with minimal effort.

I love my Cast Iron Dutch Oven/Casserole Pot. It’s so durable. It’s super easy to clean. It cooks the veggies so well when you are sauteing them. And it’s a great pot to make soup. I’m a super fan.

Bonus Alert: Packed with protein and antioxidants. In every 2½ cups of this hearty soup, you get:
*30 grams of Protein
*4 grams of Fiber
*60% of your daily Vitamin C
*18% of your daily Potassium
*16% of your daily Calcium
*11% of your daily Iron

Watch the video on how to make Chicken Quinoa Feta Soup:

Chicken Quinoa Feta Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This Chicken Quinoa Feta Soup is a light and nourishing soup for summer—but versatile enough to enjoy year-round. Tender shredded chicken, protein-rich quinoa, and nutrient-rich kale come together in a savory broth, while crumbles of creamy feta add a tangy finish that elevates every bite. This easy-to-make soup brings comfort and fresh flavor to the table with minimal effort. I love my Cast Iron Dutch Oven/Casserole Pot. It’s so durable. It’s super easy to clean. It cooks the veggies so well when you are sauteing them. And it’s a great pot to make soup. I’m a super fan. Bonus Alert: Packed with protein and antioxidants. In every 2½ cups of this hearty soup, you get: *30 grams of Protein *4 grams of Fiber *60% of your daily Vitamin C *18% of your daily Potassium *16% of your daily Calcium *11% of your daily Iron

Author: Laurel McIntyre

Recipe type: Soup

Cuisine: American

Serves: 4

Ingredients

• ½ cup tricolor quinoa, rinsed
• 5 cups chicken broth, divided
• 1 red onion, minced
• 1 Tbsp olive oil
• 1 tsp cumin
• ¼ tsp cayenne
• ½ tsp garlic powder
• ¾ cup corn kernels
• 2 cups shredded chicken
• 4 cups kale, sliced
• 2 green onions, sliced
• 2 oz feta, crumbled
• ¼ cup cilantro, chopped

Instructions

1. Combine rinsed quinoa with 2 cups chicken broth in a pot. Bring to a boil then lower heat to simmer for 15 minutes.
2. While quinoa is simmering, combine red onion with oil and sauté over medium heat for 10 minutes in a cast iron Dutch oven pot. Add cumin, cayenne, and garlic powder, and stir to combine. After quinoa has cooked for 15 minutes, add the red onion alongside the remaining 3 cups chicken broth, corn, chicken, and kale. Bring to a boil then simmer for 5 minutes.
3. Top with green onions, feta, and cilantro.

Nutrition Information

Serving size: 2½ cups Calories: 353 Fat: 12 Saturated fat: 3 Carbohydrates: 29 Sugar: 7 Fiber: 4 Protein: 30 Cholesterol: 75

3.5.3251

For more soup recipes, check out:
The Healthiest Tastiest French Onion Soup
Vegan Gluten Free Split Pea Soup
Instant Pot Spicy Vegan Black Bean & Quinoa Soup
Healthy and Easy Crockpot Lentil Soup
Coconut Curry Zoodle Ramen with 6-Minute Boiled Eggs
Roasted Butternut Squash & Ginger Soup
Chicken Tortilla Soup with Homemade Tortilla Chips
Comfort Turkey/Chicken Soup For The Soul
Chicken Gnocchi Soup
White Bean and Parsnip Winter Soup
Barley Mushroom Soup with Meatballs

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