When we think of cozy comfort food that’s both nutritious and easy to make, this Chicken Breast and Leftover Quinoa Cream of Mushroom Soup recipe fits the bill perfectly. It’s a clever way to transform simple ingredients into a hearty meal that warms you up from the inside out. Using leftover quinoa adds a boost of protein and texture, making this soup more satisfying than your typical cream of mushroom.
We love how this recipe blends tender chicken breast with earthy mushrooms and creamy broth, creating a rich flavor that’s perfect for any day of the week. Plus, it’s a smart way to reduce food waste while enjoying a delicious, wholesome dish. Whether you’re meal prepping or looking for a quick dinner, this soup is sure to become a staple in your kitchen.
Ingredients
To craft this hearty and nutritious Chicken Breast and Leftover Quinoa Cream of Mushroom Soup, we gather fresh and wholesome ingredients that layer flavor and texture, ensuring each bite is satisfying and comforting.
For the Chicken Breast
- 2 medium chicken breasts, boneless, skinless, trimmed
- 1 tablespoon olive oil (for searing)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional, for added warmth and depth)
For the Leftover Quinoa Cream of Mushroom Soup
| Ingredient | Quantity | Notes |
|---|---|---|
| Leftover quinoa | 1 cup | Well-cooked and cooled |
| Fresh mushrooms | 8 oz (about 2 cups) | White button or cremini, sliced |
| Butter | 2 tablespoons | For sautéing mushrooms |
| Yellow onion | 1 medium, finely chopped | Adds sweetness and depth |
| Garlic cloves | 2, minced | Enhances savory aroma |
| All-purpose flour | 2 tablespoons | For thickening |
| Chicken broth | 3 cups | Preferably low sodium for control |
| Heavy cream | ½ cup | For richness |
| Fresh thyme leaves | 1 teaspoon | Or ½ teaspoon dried thyme |
| Salt | To taste | |
| Black pepper | To taste |
Optional Garnishes and Add-Ins
- Chopped fresh parsley — adds color and freshness
- Grated Parmesan cheese — sprinkles extra umami
- Red chili flakes — for a subtle heat boost
- Toasted pine nuts or walnuts — provides crunch and texture contrast
- A squeeze of fresh lemon juice — brightens the creamy soup
These ingredients create a perfectly balanced, flavorful, and protein-packed soup that transforms simple leftovers into a delicious and comforting meal.
Equipment Needed
To prepare our Chicken Breast and Leftover Quinoa Cream of Mushroom Soup, having the right equipment ensures a smooth cooking process and achieves the perfect texture and flavor. Below is a detailed list of the essential tools we need to gather before starting the recipe.
- Large Dutch Oven or Soup Pot
We use this for sautéing the chicken, mushrooms, and onions, and also for simmering the soup. Its heavy bottom ensures even heat distribution and prevents burning.
- Cutting Board and Chef’s Knife
A sharp chef’s knife allows us to dice the onions, slice mushrooms, and cut chicken breasts precisely and efficiently.
- Wooden Spoon or Heat-Resistant Spatula
For stirring the ingredients gently without scratching the pot surface.
- Measuring Cups and Spoons
Accurate measurement of liquids like broth, heavy cream, and seasonings is crucial to balance flavor and consistency.
- Ladle
Essential for serving the soup with ease while keeping the presentation clean.
- Mixing Bowl
To combine or hold ingredients as needed, such as mixing leftover quinoa before adding it to the soup.
- Immersion Blender (Optional)
If we prefer a creamier soup texture, using an immersion blender inside the pot allows us to puree a portion or all of the soup effortlessly without transferring it.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven or Soup Pot | Sautéing and simmering soup |
| Cutting Board | Preparing vegetables and chicken |
| Chef’s Knife | Precise chopping and slicing |
| Wooden Spoon or Spatula | Stirring ingredients without damage |
| Measuring Cups and Spoons | Accurate measurement of liquids and spices |
| Ladle | Serving the soup |
| Mixing Bowl | Holding and mixing ingredients |
| Immersion Blender (Optional) | Pureeing soup for creamy texture |
Having this equipment ready helps us efficiently transform humble ingredients into a rich and satisfying chicken breast and leftover quinoa cream of mushroom soup. Let’s gather these tools to start cooking with confidence and precision.
Prep Work
Before we start cooking, it is essential to prepare our ingredients thoroughly to ensure the Chicken Breast and Leftover Quinoa Cream of Mushroom Soup turns out flavorful and well-textured. Proper prep work sets the foundation for a smooth cooking experience.
Preparing the Chicken Breast
- Select boneless, skinless chicken breasts for tender, lean meat.
- Pat the chicken dry with paper towels to ensure even searing.
- Cut the chicken into bite-sized pieces, roughly 1-inch cubes, so they cook evenly and remain juicy.
- Season lightly with salt and pepper for balanced flavor infusion during cooking.
- Set aside in a clean bowl while prepping vegetables.
Handling Leftover Quinoa
- Measure 1 to 1½ cups of leftover cooked quinoa, ensuring it is cooled.
- If refrigerated, fluff the quinoa gently with a fork to separate any clumps.
- Avoid overheating quinoa beforehand to prevent mushiness in the soup.
- Keep the quinoa ready for gradual addition in the simmering phase to maintain texture.
| Item | Quantity | Prep Notes |
|---|---|---|
| Leftover cooked quinoa | 1 to 1½ cups | Fluffed to separate clumps |
| Chicken breast | 2 medium breasts | Cut into 1-inch cubes |
Preparing Mushrooms and Other Vegetables
- Choose fresh mushrooms such as cremini or white button for earthy flavor.
- Clean mushrooms with a damp cloth or soft brush to remove dirt; avoid rinsing to retain texture.
- Slice mushrooms evenly, about ¼ inch thick for consistent sautéing.
- Peel and finely chop 1 medium yellow onion to bring sweetness.
- Mince 2 cloves garlic finely; this releases robust aroma without overpowering.
- Prepare any optional garnishes like parsley by chopping them finely and setting aside for later.
The proper preparation of mushrooms and aromatic vegetables ensures they release their full flavor and blend perfectly with chicken and quinoa.
Directions
Let’s bring together our Chicken Breast and Leftover Quinoa Cream of Mushroom Soup by following these clear, step-by-step instructions. Each section will guide us to build layers of flavor and perfect texture for a hearty, nourishing meal.
Cooking the Chicken Breast
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the cubed, seasoned chicken breasts in a single layer. Avoid overcrowding to promote even browning.
- Sear the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pot and set aside on a plate. Keep warm by loosely covering with foil.
Making the Cream of Mushroom Soup with Quinoa
- In the same pot, reduce heat to medium and add 1 tablespoon of olive oil if needed.
- Add the diced yellow onion and minced garlic, sautéing for 3-4 minutes until onions are translucent and fragrant.
- Add 8 ounces of sliced fresh mushrooms, cooking until they release moisture and soften, about 6-8 minutes.
- Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and onions. Stir well and cook for 1-2 minutes to form a roux.
- Gradually pour in 4 cups of chicken broth, whisking continuously to avoid lumps.
- Add 1 cup of heavy cream and bring the mixture to a gentle simmer.
- Stir in 1 cup of fluffed leftover quinoa, ensuring it’s well incorporated.
- Season the soup with salt and freshly ground black pepper to taste.
- Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Combining Chicken and Soup
- Return the seared chicken breast pieces to the pot with the cream of mushroom quinoa soup.
- Simmer together for 5 more minutes to heat the chicken through and marry the flavors.
- Taste once more and adjust seasoning if needed.
- Serve hot, garnished with optional chopped parsley, grated Parmesan cheese, or a squeeze of fresh lemon juice for brightness.
| Step | Key Actions | Time | Temperature |
|---|---|---|---|
| Cooking chicken | Sear chicken cubes until golden and cooked | 8-10 min | Medium-high heat |
| Sautéing aromatics | Cook onions and garlic | 3-4 min | Medium heat |
| Cooking mushrooms | Soften and release their moisture | 6-8 min | Medium heat |
| Making roux | Add flour and cook | 1-2 min | Medium heat |
| Simmering soup | Add liquids and quinoa, simmer | 10 min | Low to medium heat |
| Final simmer | Combine chicken with soup | 5 min | Low heat |
By carefully layering each component, we ensure our Chicken Breast and Leftover Quinoa Cream of Mushroom Soup delivers a rich, comforting flavor and satisfying texture in every spoonful.
Assembling the Dish
Now that we have prepared all components, it’s time to assemble our Chicken Breast and Leftover Quinoa Cream of Mushroom Soup into a comforting and vibrant meal. This final step focuses on presenting the dish for immediate enjoyment and guidance on keeping it fresh.
Serving Suggestions
To enjoy our protein-packed soup at its best, consider these tips for serving:
- Ladle the soup hot into bowls, ensuring each serving has tender chicken, creamy mushroom broth, and fluffy quinoa.
- Garnish with a sprinkle of chopped fresh parsley or a pinch of grated Parmesan cheese for brightness and depth.
- Add a squeeze of fresh lemon juice to brighten the earthy flavors.
- Serve alongside crusty whole-grain bread or a fresh green salad for a balanced meal.
| Serving Add-ons | Purpose |
|---|---|
| Chopped parsley | Fresh herbal aroma and color |
| Grated Parmesan | Umami richness |
| Lemon juice | Zesty freshness |
| Crusty whole-grain bread | Complements creamy texture |
| Green salad | Adds crispness and balance |
We find these touches elevate the hearty chicken breast and quinoa cream of mushroom soup, creating an inviting meal perfect for any season.
Storing Leftovers
To maintain the rich flavor and texture of our soup, proper storage is crucial:
- Let the soup cool to room temperature before transferring it to an airtight container.
- Store leftovers in the refrigerator for up to 3-4 days.
- For longer storage, freeze the soup in portioned containers for up to 3 months.
- When reheating, warm gently on the stove or microwave, stirring occasionally, and add a splash of broth or water if it thickens too much.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3-4 days | Use airtight containers |
| Freezer | Up to 3 months | Portion before freezing |
By following these steps, we preserve the soup’s creamy texture, ensuring each serving tastes as fresh and satisfying as the first.
Tips for Best Results
To achieve the best outcome with our Chicken Breast and Leftover Quinoa Cream of Mushroom Soup, focus on balancing flavors and perfecting textures. Attention to small details will elevate this hearty, protein-packed dish to a new level of deliciousness.
Flavor Enhancements
- Sear the chicken breast properly: Achieving a golden brown crust locks in juices and deepens the flavor profile. Use medium-high heat and avoid overcrowding the pan.
- Use fresh mushrooms: Their earthy aroma creates a rich base. Opt for cremini or button mushrooms, and sauté until golden to maximize umami.
- Incorporate garlic and onions early: This builds a savory foundation. Cook them gently until translucent but not browned, to avoid bitterness.
- Deglaze the pan: After sautéing, add a splash of white wine or chicken broth to lift the browned bits from the pot, infusing extra taste into the soup.
- Balance creaminess with acidity: Add a squeeze of lemon juice or a teaspoon of white vinegar at the end to brighten the flavors and cut through the richness.
- Season in layers: Salt and pepper the chicken, vegetables, and broth separately before combining. This ensures every component tastes balanced and flavorful.
Texture Adjustments
| Component | Tip for Ideal Texture |
|---|---|
| Chicken Breast | Cut into even, bite-sized cubes; cook just until opaque to prevent dryness |
| Leftover Quinoa | Fluff thoroughly before adding; avoid overcooking to keep slight bite |
| Mushrooms | Sauté until browned for a meaty texture without becoming mushy |
| Soup Base (Broth & Cream) | Stir constantly after adding flour to avoid lumps; simmer gently to thicken |
- Control the soup thickness: If the soup feels too thick, add a little extra chicken broth ½ cup at a time. If too thin, simmer uncovered briefly to reduce.
- Optional blending: For a creamier version, use an immersion blender to puree about half the soup before adding chicken and quinoa back in.
- Add quinoa last: This prevents it from breaking down and turning mushy during cooking.
- Avoid overcooking the chicken: It should be tender and juicy, complementing the creamy texture of the soup.
“Perfect texture and flavor come from layering techniques and precise temperature control,” which is vital for turning simple leftovers into a gourmet experience.
Variations of the Recipe
Exploring variations of the Chicken Breast and Leftover Quinoa Cream of Mushroom Soup allows us to customize this hearty meal to our preferences, dietary needs, and available ingredients. Below are several thoughtful modifications and enhancements that can elevate or tailor the dish:
1. Protein Variations
If we want to switch up the protein, these options work well without sacrificing flavor or texture:
- Turkey breast: Substitute chicken breast with boneless turkey breast cut into cubes for a leaner protein.
- Tofu or tempeh: For a plant-based twist, use firm tofu or tempeh, pressed and cubed, sautéed until golden.
- Shrimp: Adding peeled and deveined shrimp towards the end of cooking adds a seafood dimension.
2. Mushroom Varieties
Different mushrooms bring unique tastes and textures to the soup base:
| Mushroom Type | Flavor Profile | Texture | Best Use |
|---|---|---|---|
| Cremini | Earthy and mild | Firm | Classic creamy texture |
| Shiitake | Rich and smoky | Chewy | Adds deeper umami |
| Oyster | Delicate and sweet | Tender | Lightens soup texture |
| Porcini (dried) | Intense and nutty | Meaty when rehydrated | Adds gourmet flavor |
We can mix mushrooms to enhance complexity and depth.
3. Dairy-Free Alternatives
For those avoiding dairy, here are substitutes maintaining creaminess:
- Swap heavy cream with coconut cream or cashew cream for a non-dairy rich texture.
- Use almond or oat milk combined with a thickener like cornstarch to mimic creaminess.
- Nutritional yeast can add a subtle cheesy note without dairy.
4. Herb and Spice Enhancements
Enhance the soup’s aroma and flavor profile with these additions:
- Fresh thyme or rosemary added during mushroom sautéing for herbaceous warmth.
- Smoked paprika or a pinch of cayenne pepper for subtle heat and smokiness.
- A bay leaf simmered with broth to infuse depth (remove before serving).
5. Texture and Thickness Adjustments
Depending on preference, we can adjust the soup texture:
- For a chunkier texture, reserve some sautéed mushrooms and chicken to stir in after pureeing a portion of the soup.
- To make it thicker, increase the flour slightly or add a spoonful of Greek yogurt when finishing the soup (off heat).
- For a lighter soup, reduce cream quantity and increase broth or add more vegetables like carrots or celery.
Summary Table of Variations
| Variation Type | Options | Effect on Dish |
|---|---|---|
| Protein | Turkey, tofu, shrimp | Alters protein texture/flavor |
| Mushrooms | Cremini, shiitake, oyster, porcini | Changes umami and mouthfeel |
| Dairy-Free | Coconut cream, cashew cream, plant-based milk | Creaminess without dairy |
| Herbs & Spices | Thyme, rosemary, paprika, cayenne, bay leaf | Flavor complexity |
| Texture/Thickness | Chunky additions, more flour, Greek yogurt | Customizes soup consistency |
“With these variations, we transform the basic Chicken Breast and Leftover Quinoa Cream of Mushroom Soup into a flexible canvas for creativity and dietary adaptability.”
By thoughtfully experimenting with these options, we ensure this comforting soup continues to delight with every variation and season of the year.
Conclusion
This Chicken Breast and Leftover Quinoa Cream of Mushroom Soup recipe proves that simple ingredients can create something truly satisfying. It’s a versatile dish that fits perfectly into busy weeknights or meal prep plans.
By embracing leftovers and fresh produce, we not only reduce waste but also boost nutrition and flavor in every bowl. With just a few easy steps and basic kitchen tools, this soup can become a reliable go-to for comfort and nourishment.
We encourage you to make it your own by experimenting with different proteins, mushrooms, or dairy alternatives. It’s a delicious way to enjoy a cozy meal that’s both wholesome and adaptable.
Frequently Asked Questions
What makes this Chicken Breast and Leftover Quinoa Cream of Mushroom Soup nutritious?
This soup combines lean chicken breast with protein-rich quinoa and fresh mushrooms, providing a balanced meal high in protein, fiber, and essential nutrients, while being lower in fat than traditional cream soups.
Can I use other proteins instead of chicken breast?
Yes, the recipe is flexible. You can substitute chicken with turkey, shrimp, tofu, or other proteins based on your dietary preferences.
How do leftover quinoa improve the soup?
Leftover quinoa adds texture and boosts the protein content, making the soup more filling and nutritious without extra effort or food waste.
What equipment is essential for making this soup?
You’ll need a large Dutch oven or soup pot, a cutting board and chef’s knife, a wooden spoon or spatula, measuring cups and spoons, a ladle, and optionally, an immersion blender for a creamier texture.
How do I properly prepare the ingredients before cooking?
Cut chicken into bite-sized pieces, season lightly, fluff and cool leftover quinoa, and clean and slice fresh mushrooms and aromatics like onions and garlic for better flavor and texture.
What are the key steps in cooking this soup?
Sear seasoned chicken, sauté onions and garlic, cook mushrooms, make a roux, add broth and cream, stir in quinoa, then simmer with chicken for rich flavor and perfect texture.
How should I serve the soup?
Serve hot in bowls, garnished with parsley or Parmesan. Pair it with crusty whole-grain bread or a fresh salad for a complete meal.
How can I store leftover soup?
Cool the soup before transferring to airtight containers. Refrigerate for up to 3 days or freeze for longer storage to maintain its creamy texture and flavor.
Can I make the soup dairy-free?
Yes, substitute heavy cream with alternatives like coconut cream or cashew cream to keep the soup rich without dairy.
What tips help achieve the best flavor and texture?
Properly sear the chicken, use fresh mushrooms, add aromatics early, deglaze the pan, balance creaminess with acidity, and season in layers for depth of flavor.