Slow Cooker Italian Chicken, Quinoa & Vegetable Soup

Makes 12 cups

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1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 pound chicken breast, boneless and skinless
¾ cup uncooked quinoa, rinsed
1 14.5 ounce can fire roasted tomatoes, with juice
¼ teaspoon red pepper flakes
2 teaspoons Italian seasoning
2 teaspoons oregano
6 cups chicken broth, low sodium
grated Parmesan cheese, optional
chopped parsley, optional


Place onion, celery, carrots, garlic, and olive oil in a microwave-s safe bowl. Microwave on high for 2 minutes stir and repeat until the onions have softened. Place mixture into slow cooker with chicken, quinoa, tomatoes with juice, red pepper, Italian seasoning, oregagno, and chicken broth. Cook on high for 3-4 hours until quinoa is cooked. Take out chicken, chop, and put back in soup. Garnish with parsley and Parmesan cheese.

Nutrition Facts

One cup is 148 calories, 4.1 g fat, 0.0 g saturated fat, 10.7 g carbohydrates, 2.0 g sugar, 16.7 g protein, 1.7 g fiber, 400 mg sodium, 2 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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