Spinach, Corn & Quinoa Chicken Soup

This is the soup you want simmering on the stove when it’s cold outside and you need something fast, filling, and actually good for you.

Quinoa cooks right in the broth alongside diced chicken, soaking up all that savory flavor as it goes. Then spinach, corn, and scallions get stirred in at the end for color and crunch.

A hit of hot pepper sauce at the table lets everyone dial in their own heat level.

One pot, 40 minutes, high protein, and no complicated prep. This is weeknight soup done right.

Chef Tips

• Rinse the quinoa before adding it to the pot. Unrinsed quinoa has a bitter coating that’ll throw off the whole soup.
• Use leftover rotisserie chicken to skip a step and add even more flavor to the broth.
• Add the spinach last and just let it wilt. Overcooking turns it into green mush.
• This soup thickens as it sits because the quinoa keeps absorbing liquid. Add a splash of broth when reheating leftovers.