Is quinoa good in chicken soup?

Absolutely. Quinoa is a fantastic addition to chicken soup. It provides a slightly nutty flavor and a satisfying texture that complements tender chicken and vegetables. Unlike pasta or rice, quinoa adds complete protein and fiber, making your soup more nourishing and filling. Plus, it’s naturally gluten-free and holds its shape well in slow-cooked recipes like Crockpot Chicken Quinoa Soup .

Can you put raw quinoa in soup?

Yes, you can add raw quinoa directly to soup. In fact, this recipe calls for uncooked quinoa to be added straight to the crockpot. The long cooking time allows it to absorb the broth and seasonings fully. Just be sure to rinse it first to remove any bitter saponins. This not only improves the taste but also helps it cook more evenly.

When to add quinoa to slow cooker soup?

For the best texture, add quinoa at the beginning of the cooking process. This ensures it softens fully and infuses with the broth’s flavors. In this recipe, quinoa goes in with the chicken, broth, and tomatoes right after the sautéed base is transferred. If you’re using a quicker-cooking grain like red quinoa, you might want to add it halfway through.

Can you add quinoa to a slow cooker?

Yes, quinoa works well in a slow cooker. It’s sturdy enough to withstand hours of heat without breaking down completely. Just make sure there’s enough liquid—quinoa absorbs about twice its volume in broth. In Crockpot Chicken Quinoa Soup , using ¾ cup quinoa with 6 cups of broth creates the perfect balance of texture and moisture.

Crockpot Chicken Quinoa Soup – 1 Supreme Slow Cooker Favorite

Description

Crockpot Chicken Quinoa Soup is hearty, healthy, and easy. Try this flavorful slow cooker recipe packed with clean protein and veggies.

Ingredients

3 tablespoons olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
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
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
12 ounces boneless, skinless chicken breast, cut into chunks
2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
3/4 cup uncooked quinoa, rinsed
2 bay leaves
6 cups low-sodium chicken broth
2 cups chopped baby spinach (optional)

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add onion, celery, and carrots. Cook for 7–9 minutes until softened.
Stir in garlic, tomato paste, Italian seasoning, oregano, basil, thyme, and red pepper flakes if using. Cook for 1–3 minutes, until fragrant.
Transfer this mixture into a 6-quart slow cooker.
Add chicken breast pieces, undrained diced tomatoes, rinsed quinoa, bay leaves, and chicken broth to the slow cooker. Stir everything to combine.
Cover and cook on high for 3–5 hours, or until the quinoa is fully cooked and the chicken shreds easily.
Remove chicken, shred with two forks, and return to the slow cooker. Discard bay leaves.
Stir in baby spinach if using and allow it to wilt.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm, optionally topped with fresh herbs or grated cheese.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Protein-Packed Salads
Method: Slow Cooker
Cuisine: American