Crockpot Chicken Quinoa Soup

Simmering pot Chicken Quinoa Soup is nutritious, protein-pressed and filling! This soup has quinoa, destroyed chicken, bunches of veggies, and Italian-motivated herbs.

Pair this soup with some dried up bread or natively constructed supper rolls and a simple cucumber plate of mixed greens.

This nutritious and healthy soup is so natural to gather! With under 30 minutes of planning time, everything can be in the moderate cooker, prepared to cook. Only a couple of hours after the fact, a delectable and fragrant soup will be prepared to eat!

Top individual dishes with bounty or newly ground Parmesan cheddar and ensure you are very brave bread to serve close by the soup!

Crockpot Chicken Quinoa Soup

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Recipe by ChelseasmessyapronCourse: Soups, Main, DinnerCuisine: AmericanDifficulty: Easy


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Crockpot Chicken Quinoa Soup notes. The longer this soup cooks, the more liquid the quinoa absorbs.


  • 3 tablespoons olive oil

  • 1 cup : diced yellow onion, diced celery, diced carrots

  • 2 teaspoons minced garlic

  • 1/4 cup tomato paste

  • 1 teaspoon Italian seasoning blend

  • 2 each each : dried oregano, dried basil

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon red pepper flakes, optional

  • Salt and pepper to taste preference

  • 2 small (~1 ounces or 3/4ths a pound) small boneless skinless chicken breasts, each breast cut into 3-5 pieces

  • 2 EACH (14.5 ounces EACH ) undrained fire-roasted diced tomatoes

  • 3/4 cup uncooked quinoa 

  • 6 cups chicken stock

  • 2 bay leaves

  • 2 cups coarsely chopped baby spinach (Optional)

  • For serving: fresh basil, freshly grated Parmesan cheese, crusty bread


  • MIREPOIX: In a cast iron pot or skillet, heat the 3 tablespoons olive oil over medium high heat. Once oil is shimmering, add in the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook and stir for 7-9 minutes. Add in the 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, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper. Stir until fragrant and combined, another 1-3 minutes. Transfer all of this mixture to a 6 quart slow cooker.
  • SLOW COOKER: Remove any fat from the chicken breasts, and cut into chunks — about 3-5 per breast (this ensures it will cook in the same amount of time). Place in the slow cooker along with the 2 cans undrained fire-roasted diced tomatoes, 3/4 cup uncooked quinoa (See Note 1), 2 bay leaves, and 6 cups chicken stock. Stir together.
  • COOK: Cover and cook on high for 3-5 hours or until quinoa has “popped” and chicken shreds easily. I don’t recommend cooking on low (See Note 2). Once chicken shreds easily, remove from slow cooker into a separate bowl or plate and shred with two forks. Return to the soup and stir. Remove bay leaves and discard. If desired, add in 2 cups coarsely chopped baby spinach and stir gently to wilt. Taste soup and season with any additional salt or pepper as needed.
  • SERVE: Ladle soup into bowls and garnish with fresh basil and lots of freshly grated Parmesan cheese. Enjoy with a side of crusty bread.
  • STORAGE: When stored, note that the quinoa will continue to absorb liquid. This soup does not freeze and thaw well.


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