Why make this recipe
This soup is warm, bright, and full of fresh herbs. It feeds a family, uses simple pantry items, and cooks fast. If you like quick, flavor-packed bowls, try our bang bang salmon recipe for another fast idea.
Introduction
This green chicken quinoa soup mixes a herby cilantro paste with shredded chicken, quinoa, mushrooms, and peas. The herb paste gives a fresh lift. The soup is simple to make and feels nourishing. It works for a light dinner or for leftovers that taste even better the next day.
How to make Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste: A Nourishing Bowl of Comfort and Bright, Herbal Flavor
Make a quick cilantro paste first. Fry the paste to soften its flavor, then add mushrooms and broth. Stir in quinoa and cook until tender. Add cooked chicken and frozen peas to warm through. Finish each bowl with a fresh cilantro paste, a squeeze of lime, and a little chili if you want heat. For a different protein pairing idea, see this chicken and shrimp combo.
Ingredients :
- 1 1/2 cups fresh cilantro, divided
- 1 medium white onion, roughly chopped
- 3 garlic cloves, peeled
- 5 tablespoons olive oil, divided
- 5 cups hot chicken broth
- 1/2 cup quinoa, rinsed
- 1 cup frozen peas
- 2 cups shredded cooked chicken
- 1 cup sliced mushrooms
- 1 1/2 teaspoons salt, divided
- 1 green chili, finely chopped
- Lime wedges, for serving
- Black pepper, to taste
Directions :
- Make the Flavor Base
Rinse the cilantro thoroughly. Add 3/4 cup of the cilantro to a food processor with the onion, garlic, and 2 tablespoons olive oil. Blend until smooth. - Cook the Base & Build the Soup
Heat the paste in a saucepan over medium heat for 3 to 4 minutes. Add the sliced mushrooms and cook 3 minutes, until softened. Pour in the hot chicken broth and bring to a simmer. Add the quinoa and cook 15 minutes, or until the grains are tender. - Add Chicken and Peas
Stir in the shredded chicken and frozen peas. Cook for 4 to 5 minutes, until heated through. - Make the Finishing Herb Paste
Add the remaining 3/4 cup cilantro to a processor with 1 1/2 teaspoons salt and 3 tablespoons olive oil. Blend to a loose paste, adding a splash of water if needed. - Serve
Ladle the hot soup into bowls. Stir a spoonful of the fresh cilantro paste into each portion. Add chopped chili for extra heat. Season with black pepper and finish with a drizzle of olive oil. Serve with lime wedges.
How to serve Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste: A Nourishing Bowl of Comfort and Bright, Herbal Flavor
Serve hot in deep bowls. Add a spoonful of the fresh cilantro paste to each bowl and stir. Offer lime wedges and extra chopped green chili at the table. A simple green salad or crusty bread goes well on the side.
How to store Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste: A Nourishing Bowl of Comfort and Bright, Herbal Flavor
Cool the soup to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. If the soup thickens, add a splash of broth or water when reheating. You can freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Tips to make Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste: A Nourishing Bowl of Comfort and Bright, Herbal Flavor
- Rinse quinoa well to remove any bitter coating.
- Use hot broth so the soup returns to a simmer quickly.
- Shred leftover cooked chicken or use rotisserie chicken to save time.
- Make the finishing cilantro paste just before serving for the brightest flavor.
- Taste before serving and add more salt, lime, or pepper as needed.
Variation
- Make it vegetarian: use vegetable broth and firm tofu or white beans instead of chicken.
- Add other vegetables: diced carrots or spinach work well.
- Swap herbs: use part parsley with the cilantro for a milder herb paste.
FAQs
Q: Can I use brown rice instead of quinoa?
A: Yes. Brown rice needs longer cooking time and more liquid. Add it early and cook until soft.
Q: Can I make the herb paste ahead?
A: Yes. Make the finishing cilantro paste and store it in the fridge for 1 day. Give it a stir before using.
Q: Is this soup spicy?
A: It is mild by default. Add or omit the green chili to control heat.
Q: Can I use dried cilantro?
A: No. Dried cilantro lacks the fresh flavor. Fresh leaves give the bright green taste.
Conclusion
This green chicken quinoa soup brings bright herb flavor and simple comfort to the table. For a different bold chicken noodle idea, try the Authentic Thai Turmeric Chicken & Noodles Recipe, and for a hearty vegetarian bowl that pairs well with soups, see the Creamy White Beans with Kale and Wild Rice.
Green Chicken Quinoa Soup
Ingredients
For the Herb Paste
- 1 1/2 cups fresh cilantro, divided
- 1 medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 5 tablespoons olive oil, divided
For the Soup
- 5 cups hot chicken broth
- 1/2 cup quinoa, rinsed Rinse well to remove any bitter coating.
- 1 cup frozen peas
- 2 cups shredded cooked chicken Leftover cooked chicken or rotisserie chicken can be used.
- 1 cup sliced mushrooms
- 1 1/2 teaspoons salt, divided
- 1 green chili finely chopped Can be adjusted based on heat preference.
- Lime wedges for serving Add a squeeze for fresher flavor.
- Black pepper, to taste
Instructions
Make the Flavor Base
- Rinse the cilantro thoroughly. Add 3/4 cup of the cilantro to a food processor with the onion, garlic, and 2 tablespoons olive oil. Blend until smooth.
Cook the Base & Build the Soup
- Heat the paste in a saucepan over medium heat for 3 to 4 minutes. Add the sliced mushrooms and cook for 3 minutes, until softened.
- Pour in the hot chicken broth and bring to a simmer. Add the quinoa and cook for 15 minutes, or until the grains are tender.
Add Chicken and Peas
- Stir in the shredded chicken and frozen peas. Cook for 4 to 5 minutes, until heated through.
Make the Finishing Herb Paste
- Add the remaining 3/4 cup cilantro to a processor with 1 1/2 teaspoons salt and 3 tablespoons olive oil. Blend to a loose paste, adding a splash of water if needed.
Serve
- Ladle the hot soup into bowls. Stir a spoonful of the fresh cilantro paste into each portion. Add chopped chili for extra heat. Season with black pepper and finish with a drizzle of olive oil. Serve with lime wedges.