Dinner

Anti-Inflammatory Chicken Soup with Quinoa Recipe

Name: Anti-Inflammatory Chicken Soup with Quinoa Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 5 chicken thighs – bone in, skin on (about 1 ½ pounds); 2 tbsp extra virgin olive oil; 6 cups water; 1 teaspoon turmeric; Kosher salt and pepper, to taste; 1 small/medium white onion, diced; 1 ½ cups celery, diced; 1 ½ cups carrots, diced; ¾ cup frozen peas; 2 cloves garlic, minced; 1 ½ cups cooked quinoa; ¼ cup Italian parsley, chopped; 1 tbsp lemon juice

Bynova cole February 8, 2026February 8, 2026

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Introduction

This Anti-Inflammatory Chicken Soup with Quinoa is a comforting and nourishing dish perfect for boosting your immune system. Packed with wholesome vegetables, turmeric, and tender chicken, it’s both delicious and healthful.

The image shows a large gray pot filled with golden yellow chicken soup with visible small orange carrot pieces, green peas, and shredded chicken floating in the clear broth. A white spoon with a wooden handle is scooping some soup, showing layers of shredded chicken, peas, and carrots in the spoon. The pot sits on a white marbled surface with a gray textured cloth underneath one handle. Around the pot, there is a white bowl filled with cooked quinoa and a white small dish with chopped green herbs. Nearby, a round white plate holds two silver spoons. The soup's surface has tiny bits of green herbs, giving a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 chicken thighs, bone-in and skin-on (about 1 ½ pounds)
2 tbsp extra virgin olive oil
1 small/medium white onion, diced
1 ½ cups celery, diced
1 ½ cups carrots, diced
¾ cup frozen peas
Kosher salt and pepper, to taste
1 teaspoon turmeric
1 ½ cups cooked quinoa
6 cups water
¼ cup Italian parsley

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for about 5 minutes until the vegetables begin to sweat. Then add the garlic and cook for another 1–2 minutes.
Step 2: Add the chicken thighs to the pot and season with salt and pepper. Pour in the water and stir in the ground turmeric.
Step 3: Bring the soup to a boil, then reduce the heat to low and let it simmer for about an hour, or until the chicken meat starts to fall off the bone. Add the peas during the last few minutes of cooking. Remove the skin and bones from the chicken and shred the meat if desired.
Step 4: Taste the broth and adjust the salt, pepper, and turmeric as needed. Stir in the lemon juice and Italian parsley. To serve, spoon ¼ cup of cooked quinoa into each bowl and ladle the soup over the top.

Tips & Variations

Use bone broth instead of water for a richer flavor and added nutrients.
For a spicier kick, add a pinch of cayenne pepper along with the turmeric.
Swap quinoa with brown rice or barley if preferred.
Use skinless chicken thighs for a leaner soup but expect slightly less richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The quinoa may absorb some liquid when stored, so add a splash of water or broth when reheating if needed.

How to Serve

A bowl of clear soup filled with shredded white chicken pieces, bright orange carrot cubes, light green celery chunks, green peas, and grain-like quinoa. The soup has a yellowish broth with small oil droplets on top, and fresh green herbs are sprinkled over the surface. The bowl is white, sitting on a white marbled surface with a grey and white checkered cloth nearby. A silver spoon is partially visible in the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours. Add the peas and parsley in the last 15 minutes.

Is this soup suitable for freezing?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth if the quinoa thickens the soup too much.