Chicken Quinoa Feta Soup
 
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Cook time
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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:
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
Recipe by Sarah Koszyk at https://sarahkoszyk.com/chicken-quinoa-feta-soup/