Green Chicken Quinoa Soup with Mushrooms & Fresh Herb Paste Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
