Fresh Vegetable Chicken Soup with Quinoa Dumplings

Fresh Vegetable Chicken Soup with Quinoa Dumplings

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Make with

Progresso Broth



small onion, finely chopped (1/4 cup)


clove garlic, finely chopped


medium carrots, thinly sliced (1 cup)


medium red bell pepper, finely chopped (1 cup)


medium leek cut in half lengthwise, sliced (2 cups)


medium zucchini, finely chopped


cartons (32 oz each) Progresso™ chicken broth


cups shredded cooked chicken


tablespoons chopped fresh dill weed


1 1/3

cups Bisquick™ Original baking mix


tablespoons chopped fresh dill weed

Hide Images

  • 1

    Heat olive oil in Dutch oven over medium-high heat. Cook onion, garlic, carrots, bell pepper, leek and zucchini about 5 to 10 minutes, stirring occasionally, until carrots are tender.

  • 2

    Stir in broth, chicken, dill weed and salt. Heat to boiling.

  • 3

    Meanwhile, in medium bowl, mix Bisquick and cooked quinoa. Stir in milk and fresh dill weed just until moistened. Divide dough into 18 equal parts, drop dough onto boiling soup. Cook uncovered over medium-low heat 10 minutes, at just a low boil. Cover; cook 15 to 20 minutes longer or until dumplings are dry.

  • 4

    Serve soup hot with dumplings.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
2 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Make this delicious vegetable and chicken soup serving it with quinoa dumplings

Slow Cooker Chicken Vegetable Quinoa Soup

I don’t know about you, but for our family, easy dinners are the name of the game. I’ve always been a big fan of cooking, but the busier we get, the harder it is to open up a recipe book and throw together an elaborate meal to serve on a random Monday night.

We’ve had this crockpot meets rice cooker meets pressure cooker (a.k.a., an Instant Pot) in our pantry for years. Seriously, we got a slow cooker as a wedding gift and never opened the box … and we’ve been married six years. I know, I know. Clearly, I have a screw loose. Little did I know, the most magical kitchen contraption ever sat unused and unloved in our overcrowded pantry for all these years. I can’t fathom what I was thinking – or not thinking – by ignoring this mystical machine.

Anyhoo, I saw all the rage ALL over the internet about this fabulous pot (and why everyone loves a slow cooker and/or crock-pot so much), and I decided to take the leap … and OPEN the box. I started researching and trying recipes like a madwoman. I think I served hubby and Scarlett dinner out of a crockpot for two weeks straight. It was like a black hole of simple dinners. Basically, the beauty of an Instant Pot or crockpot, is that you essentially throw all of your ingredients in, set the machine to cook for several hours, and walk away. By dinner time, you have a tasty dinner. Granted, there are some crockpot meals that require a little more TLC i.e., browning meat and veggies first, cooking in stages, etc., but I steered clear of those recipes, because, you know, if I’m going to attempt to make my life easier with a slew of crockpot dinners, I plan on doing it the EASY way.

On our Instant Pot dinner recipe journey, I discovered a few GREAT recipes, and over the next few months, I’ll share our favorites here, with some tweaks of course. (Because I just can’t help myself.)

Now let’s talk about that crockpot chicken vegetable and quinoa soup …

First up is a variation on the crockpot chicken veggie quinoa soup from Chelsea’s Messy Apron. This dinner is definitely of the “empty out your fridge and pantry” variety. Our favorite crockpot chicken vegetable and quinoa soup is healthy and hearty and requires so little work it’s kind of embarrassing. I tweaked a few components to the original recipe, after a bit of trial and error, and my entire family is obsessed with the results.

You can really use just about any vegetables you happen to have on hand, though I do try to keep the carrots, onion, celery, and corn (because the little one loves it!) a constant, and I pretty much always have those hanging out in the back of our refrigerator produce drawer and pantry anyway. I also always tend to add a lot of beans – typically some combination of either black beans, white beans, and/or chickpeas. Adding in frozen veggies like corn and carrots works well too.

We’ve tried the recipe using first a can of diced tomatoes with green chiles (like Ro-Tel) and it was great, but then I got this wild idea to make the soup with a tub of fresh salsa we had forgotten about, and that resulted in a crockpot chicken vegetable quinoa soup that was even more flavorful . Both work, but if you’ve got the salsa on hand, go for it! You can thank me later.


Prep Time: 10 mins
Cook Time: 6 hr


1 pound (approx. 2 large) boneless skinless chicken breasts
2 cans of beans (we use some combination of black beans, pinto beans, white beans, and/or chickpeas)
1 can corn OR 1 bag of frozen corn
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery 2 stalks
1/3 cup diced yellow onion
3/4 cup quinoa
1 container of fresh salsa OR a can of diced tomatoes with green chiles (like Ro-Tel)
1 can (6 ounces) tomato paste
2 teaspoons minced garlic
5 cups chicken broth/stock
1/2 cup orange juice or extra broth
Salt and pepper
1-2 leaves bay (optional)
1 teaspoon chicken seasoning blend or 1 teaspoon chicken bouillon
1 teaspoon oregano
1/2 teaspoon paprika

Optional Toppings: sour cream, shredded cheddar cheese, fresh cilantro, fresh lime wedges

  1. Trim the fat off the chicken breasts. Cut each breast into 3 large even pieces.
  2. Place the chicken breasts chunks in the bottom of a large crockpot.
  3. Add in the drained and rinsed beans, drained corn, thinly sliced carrots (you want them to cook all the way through), sliced celery, diced onion, quinoa (rinse if not pre-rinsed to remove the bitter saponin coating), undrained container of fresh salsa OR can of diced tomatoes with green chiles (such as Ro-Tel), tomato paste, minced garlic, chicken broth/stock, and orange juice (or extra broth).
  4. Add about 1 teaspoon of salt (or to taste) and 1 teaspoon of pepper (or to taste), bay leaves, chicken seasoning or bouillon, oregano, and paprika. Just use your favorite soup seasonings here. The idea is that crockpot soups tend to really soak everything up, and need a little extra seasoning to maintain that rich flavor.
  5. Give everything a good stir and then cover and cook on high for 5 hours or until the chicken easily shreds. The longer it cooks, the more liquid the quinoa absorbs, but I prefer to cook it for awhile so that the veggies (like the carrots and celery) cook all the way through and the flavors really meld.
  6. Remove the chicken and shred. (I’m a big fan of throwing all of the cooked chicken chunks into my mixer, and mixing it for a few minutes – shreds it perfectly every time!) Return shredded chicken to the crockpot and cook for another hour.
  7. Remove the bay leaves and then enjoy the soup topped with optional toppings such as fresh cilantro or parsley, fresh lime, sour cream, and/or shredded cheddar cheese.

NOTE: For a “brothier” soup just add a few extra cups of chicken broth.

Also, I’m a big fan of throwing all of the ingredients for a crockpot meal – veggies, raw chicken, everything but the broth – into a gallon ziploc bag until we’re ready to cook it. I’ll write in permanent market on the bag how long it needs to cook in the crockpot and how much broth to add, store it in the freezer then when we’re ready to make it, just take it out, let it thaw, throw the contents in the crockpot, and BAM – a few hours later we have dinner!

You can keep this soup healthy by eating it just the way it is or topping it with a bit of fresh parsley or cilantro or a squeeze of lime, but it also tastes great topped with shredded cheddar cheese or a dollop of sour cream.

Our toddler absolutely LOVES this crockpot chicken vegetable and quinoa soup. It’s super flavorful, is packed with healthy ingredients, and everything cooks down really soft with a hint of sweetness (thanks to the carrots and corn.) Both hubby and Scarlett always ask for seconds of this soup and considering how little effort the entire meal took, I call that a serious MOM WIN.

How about you? Have you hopped on the Instant Pot bandwagon yet? What other crockpot meals do you love? Send me your suggestions!

And if you love this post, check out all of our great recipes here. Especially our 3-Ingredient Trader Joe’s Thai Coconut Curry Chicken and No-Fuss Apple Crisp – both made in a slow cooker!

You can find our favorite slow cooker here.

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Why we love this quinoa soup:

  • Made in the slow cooker (which is my favorite kitchen gadget)
  • Warm and cozy
  • Tastes kinda like chili but feels way lighter when you eat it
  • Super easy to make.

All you need to do is throw a few things in the crockpot, turn it on, and let it do it’s magic (the best kind of recipe!)

We love quick and easy meals like this and think you will love it too. Let’s make it!

Crockpot Chicken Quinoa Veggie Soup

An “empty out the fridge” kind of soup — use your favorite veggies, add some quinoa + chicken, and finish it with a delicious spice blend. Healthy and hearty with all the ease of being slow cooked (dump it and forget about it meal).You know those vegetables that are left over from the last soup or dinner you made? The ones that tend to sit in the bottom drawer of your fridge just *waiting* to be made into something delicious?

Because you always have good intentions for the leftover vegetables right? I always have those good intentions and then somehow I seem to find a few completely wilted celery stalks and some less than firm avocados (okay fine. squishy and brown beyond any desire to eat) in the bottom of the fridge. And honestly I hate wasting food. I mean who doesn’t, right? And that is why this soup has become a favorite as of late. It’s totally customizable to keep any of your vegetables going to waste. It’s one of those recipes that makes you feel good in the “I just used the last bits of random veggies in the fridge” kind-of-way.

And THEN, you taste the soup, and it’s a whole new level of excitement. Because this soup is not only keeping you from wasting any small amounts of veggies, but it’s also tasty, filling, and very healthy.

We’ve made this soup a few times now always using different vegetables. You can pretty much chop up and add just about whatever you have on hand or whatever you like.

My favorite combos always start with celery, carrots, and onion (chopped super fine and the husband can’t even tell there are in there (he’s not an onion fan)). If you add in the carrots slice them thin and small to get them tender in time with the other ingredients. And basically any other vegetable you add — make sure it’s chopped or sliced into pretty small bits so it can get cooked through in the time the chicken and quinoa is cooked in.

We’ve also tried both chicken breasts and thighs. The thighs result in a more tender (and a bit more flavorful) meat, but both will work. If you use chicken breasts, slice them into large chunks (about 3 chunks per breast) to help the chicken cook evenly with everything else.

Since quinoa absorbs liquid like crazy, I’ve found it’s best to only use the high setting when cooking this soup. Cook this soup on low and it turns into more of a stew (also good, just depends on what you like.) For a very brothy soup, you can always add in more broth and make sure to cook it just until the vegetables are tender and the chicken is cooked through.

And (when will I ever stop making excuses for my videos? ?) just because the video is missing a few ingredients (the tomato paste and minced garlic) don’t leave those out ingredients out! Sometimes (okay pretty much every single video) I think I hit record and then find out later I never did. Either that or my memory card suddenly filled up and it stopped recording. OR my battery died. Or, I just don’t even know. Sometimes recording myself adding things to the crockpot is harder than it sounds. ?

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Chicken and Dumpling Soup with Quinoa

Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.

Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.

Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.

Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.

Watch the video: EASY CHICKEN VEGETABLE SOUP RECIPE (August 2022).