Kale & Quinoa Chicken Soup (video)

chicken soup with kale and quinoa

My mom’s amazing chicken soup recipe! Nothing beats a comforting bowl of warm chicken soup when you’re feeling under the weather or when it’s cold outside! This delicious kale and quinoa chicken soup recipe hits the sweet spot and will satisfy all your comfort food cravings. Plus, I season the soup with lots of herbs like fresh dill, thyme and dried basil. This version is with nutritious kale and wholesome quinoa will boost your immune system and get you feeling great in no time!

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How to Make Quinoa Chicken Soup

You’ll love how EASY this soup is to make!

  1. First, prepare the chicken. You can use chicken thigh or chicken breast for this recipe! Cube the meat into bite-sized pieces, then brown all over in a little bit of oil.
  2. Next, prepare the aromatics – carrots, celery and onion. Simply sweat these ingredients until they’re tender. Fill your soup pot with broth and water, add the chicken, add the aromatics and cook away!
  3. Add the quinoa and kale next and cook for about 15 to 20 minutes until the quinoa is done.
  4. Finally, add the fresh herbs at the end for more flavor!

kale soup with chicken and quinoa

Serving Suggestions for Kale Chicken Soup

I love to enjoy this soup with a little bit of toasted bread on the side and even a bit of sour cream as a spread or I just add it directly into the soup. The sour cream is my Ukrainian twist on the recipe! This soup is incredibly aromatic and I promise you, you’ll want to eat more than one bowl of it!

More Recipes!

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Kale Quinoa Chicken Soup video recipe

Kale & Quinoa Chicken Soup (video)

15 minutes prep + 50 minutes cook
8 servings
Easy and delicious chicken soup with kale and quinoa! Quick and hearty soup for any day!


  • 4 organic chicken thighs, cubed
  • 2 celery sticks, diced
  • 2-3 carrots, diced
  • 1 large onion, diced
  • 2-3 large kale leaves, chopped; hard stem removed
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon each: ground black pepper, garlic powder, dried basil
  • 2 tablespoons fresh dill, optional
  • 3/4 cup dry quinoa
  • 7-8 cups water or chicken/vegetable broth


  • Prepare and chop all the vegetables and set aside.
  • Preheat a medium fry pan over medium heat and add a splash of olive oil. Add the chicken to the hot pan and season with a pinch of kosher salt. Fry for 8-10 minutes until chicken is browned; it may not be cooked all the way through, that is okay. Transfer the chicken into a large soup pot.
  • Keep pan over medium heat and add the onion, carrots and celery. Sweat the aromatics until tender, but not browned. Transfer into soup pot.
  • Into the pot, add the seasonings: salt, ground black pepper, garlic powder, basil and thyme. Add water/broth. Cover the pot with a lid and cook over medium heat for 30 minutes.
  • After 30 minutes, add the kale, quinoa and dill (if using). Cover pot with lid and cook for an additional 15-20 minutes or until quinoa is cooked. Remove from heat and let stand for 30 minutes. Served with toasted baguette.


Calories: 160kcal | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1114mg | Potassium: 562mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4546IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 2mg