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Chicken Soup with Quinoa and Roasted Red Peppers

Prep time 20 min
Cook time 5 min
Total time 25 min

Prep time 20 min
Cook time 5 min
Total time 25 min


​A warm bowl of homemade soup comes close to perfection when you combine the comfort of what we want with the nutrition that our bodies need. This soup has equal amounts nourishment and excitement.

Wouldn’t it be great if all dinner recipes were ready in 15 minutes at? By using flavorful ingredients, like roasted red bell peppers and white bean hummus, this soup tastes like you slaved over it all afternoon, but it really takes less than 20 minutes to throw together.

Note: The recipe below uses jarred, roasted bell peppers, however it’s really easy to roast your own at home, if you have the time.

To roast bell peppers: Wash and dry the peppers and place them whole on a preheated grill pan over medium-high heat. They will sizzle and pop and your kitchen will fill with a delightful aroma. After a few minutes, use tongs to turn the peppers. After a few more minutes, repeat. Continue until all of the skin is blackened. Transfer the peppers to a paper bag, crimp the top shut, and leave for 5 minutes. Remove the skin from the peppers, along with the stem and seeds.

Serves 5

1 cup roasted red bell pepper (from jar)

½ cup cooked quinoa

1 cup shredded, rotisserie chicken

sea salt and black pepper to taste

2 tablespoons fresh parsley, minced


Slice enough of the roasted peppers to fill 1/4 cup. Set aside.


Put the remaining red peppers in a blender along with the hummus and chicken stock. Blend until smooth.


Transfer the mixture to a medium saucepan. Add the quinoa and chicken and season with a pinch of salt and pepper. Bring to a boil over medium-high heat.


Ladle the soup into bowls and garnish with the reserved red pepper slices and the chopped parsley.


Calories: 236
Fat: 7g
Carbohydrates: 20g
Sodium: 626mg
Fiber: 3g
Protein: 23g
Sugar: 2g

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