Crockpot Italian Chicken Quinoa and Vegetable Soup
This comforting and nutrient-dense soup brings the warmth of Italian flavors to your dinner table with minimal effort. Featuring tender chicken, protein-packed quinoa, and a medley of garden-fresh vegetables slow-cooked in a savory, aromatic broth, this one-pot wonder is the perfect healthy meal for busy weeknights. The addition of fire-roasted tomatoes provides a subtle, smoky depth that elevates this simple soup into a deeply satisfying bowl of goodness that the whole family will love.
- Prep Time: 15
- Cook Time: 420
- Total Time: 435
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: High Protein
Ingredients
3 tablespoons olive oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
2 teaspoons minced garlic
1 lb boneless skinless chicken breast, cubed
1 cup uncooked quinoa, rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
6 cups low-sodium chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups fresh baby spinach
Instructions
Heat olive oil in a skillet over medium heat and sauté onions, celery, and carrots for 5 minutes until softened.
Add the minced garlic and sauté for another minute until fragrant.
Transfer the sautéed vegetables into the crockpot.
Add the cubed chicken, rinsed quinoa, fire-roasted tomatoes, chicken broth, Italian seasoning, salt, and pepper to the crockpot.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and quinoa is tender.
Stir in the baby spinach just before serving, allowing it to wilt in the residual heat.
Notes
Ensure you rinse the quinoa thoroughly under cold water to remove any bitter saponins before adding it to the crockpot. You can easily scale this recipe for meal prep as it reheats beautifully. If the soup becomes too thick upon standing, stir in a splash of warm chicken broth to reach your desired consistency.