Gluten-Free Quinoa Soup is not only gluten-free, it is comforting any time of the year. It’s one of those savory, healthy soups you want to curl up with when it’s cold outside or you are not feeling well.
It’s cold in many parts of the world in December and January. After a long day of work or being out and about, it’s nice to come home to a comforting meal. It’s even better when that meal only has eleven ingredients, is healthy, and super easy to make.
I make my quinoa soup with chicken. You can easily swap out the chicken broth for vegetable broth and the chicken for tofu to make this a vegetarian dish. Just make sure the tofu you use is certified gluten-free.
My youngest daughter loves soups. It doesn’t matter what kind of soup it is, or what’s in it. She will eat it. I love that she is adventurous and likes to try new foods. Gluten-Free Quinoa Soup is one of those soups that you can add additional ingredients to, to switch it up.
My daughter likes to put mushrooms in her quinoa soup, while I like to let mine rest over spinach until the spinach starts to wilt. Since going gluten-free we don’t eat past as often. We do like quinoa pasta, but have found other wonderful meals that we can enjoy that don’t require pasta.
We switched out the noodles in our favorite homemade chicken noodle soup for quinoa and now we only eat it that way. You can easily use noodles in this recipe. It’s just as amazing.
Is quinoa gluten-free?
Yes, quinoa is gluten-free. If you purchase any quinoa products, double check the label to make sure that no gluten containing ingredients were added to the quinoa during processing.
Can I freeze gluten-free quinoa soup?
Yes, you can freeze gluten-free quinoa soup. The quinoa gets a little mushy. If it absorbs too much of the liquid, simply add more broth after you defrost it.
If you are looking for a great chicken noodle soup recipe, my friend Michelle at My Gluten-Free Kitchen has a comforting Busy Mom’s Slow Cooker Chicken Noodle Soup that you’ll love.
- 1 cup uncooked quinoa
- 1 1/2 cups (12 oz) chicken broth**
- 1 small onion, chopped
- 2 cloves garlic, minced (you can use 2 tablespoons of pre-minced garlic)
- 4 large carrots, peeled and sliced into 1/2-inch pieces
- 4 celery stalks, cleaned and sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 3 cups (24 oz) chicken broth**
- 3 cups water (I don't count this as an ingredient)
- 1 lb chicken breast, cut into 1-inch cubes**
- 2 cups fresh or frozen peas
- Salt and pepper to taste
- **Substitution Solution: Replace the chicken broth with vegetable broth and the chicken breast with gluten-free tofu to make this dish vegetarian.
- Place quinoa and chicken broth in a small saucepan. Heat on high until it just starts to boil. Place the lid on the pan and turn the heat down to low. Simmer for 13-15 minutes or until all the broth is absorbed; set aside.
- In a large saucepan over medium heat, saute onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent. Add the chicken broth, water, and cubed chicken breast. Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done and separates easily with a fork. Add peas and salt and pepper to taste. Continue to cook for 3-4 minutes. Remove from the heat and add the cooked quinoa. Serve hot!
Amount Per Serving: Calories: 1870 Total Fat: 106g Saturated Fat: 5g Cholesterol: 23mg Sodium: 102529mg Carbohydrates: 278g Sugar: 21g Protein: 44g