This Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste is warm, bright, and easy to make. It uses fresh cilantro, quinoa, mushrooms, and shredded chicken for a filling bowl. The herbs give fresh flavor and lime makes it lively. You can serve it alone or with a light side such as the bang-bang salmon recipe for a fuller meal.
Why make this recipe
Make this soup when you want something quick, healthy, and comforting. It cooks fast, uses simple ingredients, and stores well. The cilantro paste at the end keeps the soup bright and fresh. The quinoa adds protein and texture, and the frozen peas make it easy and quick.
How to make Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste
Make the soup in clear steps: make a cilantro-onion-garlic paste, cook it with mushrooms, add hot chicken broth and quinoa, then add chicken and peas. Finish each bowl with a spoonful of fresh cilantro paste and a squeeze of lime. If you want ideas to vary proteins, check a simple chicken and shrimp combo for inspiration.
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
Serve hot in deep bowls. Put a spoonful of cilantro paste in each bowl and stir. Offer lime wedges and chopped chili on the side. Add crusty bread or a small salad for a fuller meal.
How to store Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste
Cool the soup to room temperature within two hours. Store in airtight containers in the fridge for 3 to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Add a splash of water or broth if it thickens.
Tips to make Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste
- Rinse quinoa well to remove bitterness.
- Use hot chicken broth so the soup returns to simmer quickly.
- Shred cooked chicken from a rotisserie bird to save time.
- Make the cilantro paste last so the flavor stays fresh.
- Taste for salt after adding the paste; the fresh herbs can change seasoning needs.
Variation
- Make it vegetarian: use vegetable broth and replace chicken with cooked beans or extra mushrooms.
- Add spinach or kale at the end for more greens.
- Use lime and a little yogurt on top for a creamier finish.
FAQs
Q: Can I use brown rice instead of quinoa?
A: Yes. Brown rice will need longer cooking time and more broth. Cook until tender.
Q: Can I use fresh peas instead of frozen?
A: Yes. Fresh peas cook quickly; add them in the last few minutes so they stay bright.
Q: Is the soup spicy?
A: The soup is mild. Add the green chili or more chopped chili to make it spicier.
Q: Can I make the cilantro paste ahead?
A: Yes. Keep it in a small airtight jar in the fridge for 2 to 3 days.
Q: How do I reheat frozen soup?
A: Thaw in the fridge overnight, then warm on the stove over low heat until hot. Add a splash of broth if needed.
Conclusion
This green chicken quinoa soup gives warm comfort with fresh herbal flavor. For more hearty, mushroom-forward ideas try a lentil version like the lentil and mushroom stew over potato-parsnip mash. If you want more simple vegetable soups, also see this vegetable barley soup – plant-based on a budget.
Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste
Ingredients
For the Flavor Base
- 1.5 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 Use hot broth for quicker cooking.
- 0.5 cups quinoa, rinsed Rinse well to remove bitterness.
- 1 cup frozen peas
- 2 cups shredded cooked chicken Shred rotisserie chicken to save time.
- 1 cup sliced mushrooms
- 1.5 teaspoons salt, divided Taste after adding the cilantro paste.
- 1 piece green chili, finely chopped Optional for heat.
- 1 wedge lime, for serving Offer additional lime wedges.
- Black pepper, to taste
For the Finishing Paste
- 0.75 cups cilantro Remaining from flavor base.
- 1.5 teaspoons salt
- 3 tablespoons olive oil Add a splash of water if needed.
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 the processor with 1.5 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.