Description
A nutrient-dense and comforting soup that marries lean chicken breast with protein-rich quinoa. This slow cooker recipe is designed for busy weeknights, offering a wholesome, balanced meal that develops deep, savory flavors with minimal effort. It is packed with fresh aromatics and finished with a bright squeeze of lemon for a perfect bowl of nourishment.
Ingredients
1 tablespoon olive oil
2 celery stalks, sliced
3 carrots, chopped
1 cup yellow onion, diced
4 garlic cloves, minced
2 bay leaves
1 pound boneless/skinless chicken breasts
1 cup quinoa, rinsed
7 cups low-sodium chicken broth
2 teaspoons hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium heat and sauté onions, celery, carrots, and garlic until softened.
Transfer the sautéed vegetables into the slow cooker.
Add the rinsed quinoa, chicken breasts, bay leaves, hot sauce, salt, pepper, and chicken broth to the slow cooker.
Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender and the quinoa is cooked through.
Remove the chicken breasts, shred with two forks, and return the meat to the slow cooker.
Stir in the fresh lemon juice and fresh parsley just before serving.
Notes
Ensure you rinse the quinoa thoroughly in a fine-mesh strainer to remove its natural bitter coating. For meal prep, store in an airtight container in the refrigerator for up to 4 days; the flavors intensify overnight.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American