Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste Recipe

Introduction

This Green Chicken Quinoa Soup with Mushrooms and Fresh Herb Paste is a vibrant and nourishing meal perfect for any day. Packed with fresh herbs, tender chicken, and wholesome quinoa, it combines comforting flavors with a bright, herby finish.

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

Instructions

1. Step 1: 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.
2. Step 2: Heat the blended paste in a saucepan over medium heat for 3 to 4 minutes. Add the sliced mushrooms and cook for 3 minutes until softened.
3. Step 3: 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.
4. Step 4: Stir in the shredded chicken and frozen peas. Cook for 4 to 5 minutes until heated through.
5. Step 5: Add the remaining 3/4 cup cilantro to the processor with 1 1/2 teaspoons salt and 3 tablespoons olive oil. Blend to a loose paste, adding a splash of water if needed.
6. Step 6: 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.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• For a vegetarian option, substitute vegetable broth and omit the chicken, adding extra mushrooms or beans instead.
• If you prefer milder soup, reduce or omit the green chili.
• Rinse the quinoa well to remove its natural bitterness before cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The fresh herb paste is best added just before serving to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh cilantro?

Fresh cilantro provides the vibrant flavor that defines this soup, so dried herbs are not recommended as a substitute here.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this soup suitable for those with gluten sensitivities or celiac disease.

Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This vibrant Green Chicken Quinoa Soup features a fresh herb paste made from cilantro, combined with tender shredded chicken, quinoa, mushrooms, and peas in a flavorful chicken broth. The soup is brightened with lime and has a subtle kick from green chili, making it a comforting yet refreshing dish perfect for any season.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Herb Paste and Flavor Base

• 1 1/2 cups fresh cilantro, divided
• 1 medium white onion, roughly chopped
• 3 garlic cloves, peeled
• 5 tablespoons olive oil, divided
• 1 1/2 teaspoons salt, divided

Soup

• 5 cups hot chicken broth
• 1/2 cup quinoa, rinsed
• 1 cup frozen peas
• 2 cups shredded cooked chicken
• 1 cup sliced mushrooms
• 1 green chili, finely chopped
• Black pepper, to taste
• Lime wedges, for serving

Instructions

1. Make the Flavor Base: Rinse the cilantro thoroughly. Add 3/4 cup of the cilantro to a food processor along with the roughly chopped onion, peeled garlic cloves, and 2 tablespoons of olive oil. Blend until smooth to create a vibrant herb paste that will serve as the flavor base for the soup.
2. Cook the Base & Build the Soup: Heat the prepared cilantro paste in a saucepan over medium heat for 3 to 4 minutes to release its aromas. Add the sliced mushrooms and cook for another 3 minutes until softened. Pour in the hot chicken broth and bring the mixture to a simmer. Stir in the rinsed quinoa and cook for about 15 minutes until the quinoa is tender and has absorbed some of the broth.
3. Add Chicken and Peas: Stir in the shredded cooked chicken and frozen peas into the simmering soup. Continue cooking for 4 to 5 minutes until everything is heated through and the peas are tender.
4. Make the Finishing Herb Paste: In a food processor, combine the remaining 3/4 cup of cilantro with 1 1/2 teaspoons salt and 3 tablespoons of olive oil. Blend to form a loose, fresh herb paste, adding a splash of water if necessary for consistency. This paste adds a fresh burst of flavor when served.
5. Serve: Ladle the hot soup into bowls. Stir a spoonful of the fresh cilantro herb paste into each serving. Top with finely chopped green chili for extra heat if desired. Season with black pepper, drizzle with olive oil, and serve alongside lime wedges for squeezing over the soup to brighten the flavors.

Notes

• Rinse the quinoa well before cooking to remove its natural bitterness.
• Use leftover cooked chicken for convenience or rotisserie chicken.
• Adjust the amount of green chili to your preferred spice level.
• Lime wedges enhance the flavor and add a refreshing acidity to the soup.
• The fresh herb paste added just before serving keeps the cilantro flavor bright and vibrant.
• This soup can be made ahead and reheated gently on the stovetop.

Keywords: Green Chicken Quinoa Soup, cilantro soup, healthy chicken soup, quinoa recipes, mushroom soup, fresh herb paste, easy chicken soup