In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until tender. Set aside.
Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté for 5-6 minutes until softened.
Stir in minced garlic and fresh thyme if using. Cook for 30 seconds until fragrant.
Add diced chicken, season with a pinch of salt and pepper, and cook for 4-5 minutes until lightly browned.
Pour in remaining 4 cups of chicken broth. Bring to a simmer and cook for 10 minutes until chicken is fully cooked.
Stir in chopped kale and cooked quinoa. Simmer for 3-5 minutes until kale wilts and turns bright green.
Remove bay leaf if used. Add lemon juice if using, and adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley and diced avocado if desired.
Notes
For meal prep, store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
The flavors develop nicely overnight, making this soup even better the next day.
For a vegetarian version, use vegetable broth and substitute chickpeas or white beans for the chicken.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
Serving Size:1 1/2 cups
Calories:285
Sugar:2
Sodium:540
Fat:9
Saturated Fat:1.5
Unsaturated Fat:7
Carbohydrates:28
Fiber:3
Protein:25
Cholesterol:48
Keywords: green chicken quinoa soup, nutritious chicken soup, easy quinoa soup, green vegetable soup, quick healthy soup, kale chicken soup