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Peru: A Tapestry of Restaurant, Street and Market Food (plus a recipe for Quinoa Soup)

Posted by Peggy on November 7, 2015

Recipe: Chicken-Quinoa Soup


  • 2 tablespoons olive oil
  • 1 cup thinly sliced onion
  • 2 carrots, peeled and sliced into coins
  • 1 celery stick, sliced
  • 3 large boneless, skinless chicken thighs, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 1/2 cups quinoa (white or black)
  • 1/2-1 small, hot red pepper, sliced, such as pasilla or chipotle* (optional)
  • 1 tablespoon minced garlic
  • 3 quarts chicken stock
  • 2 peeled and 1/4-inch sliced yellow (Yukon Gold) potatoes (2 cups)
  • 1 sweet medium sized potato, peeled and 1/4 inch slice (2 cups)
  • 1 1/2 cups frozen, shelled fava, lima or edamame beans
  • Chopped cilantro
  • Lime wedges (optional)


  1. In a large, heavy-bottomed stock pot, heat oil over medium heat.
  2. Stir in onion, carrots and celery and sauté three minutes or until just fragrant. Stir in chicken and sauté an additional 5 minutes or until the raw color has diminished. Stir in cumin, oregano and quinoa and cook an additional minute.
  3. Stir in hot pepper, if using, and garlic; add stock to pot and bring to a low boil. Add potatoes and cook until just tender, about 10 minutes.
  4. Stir in beans and cook an additional 3-4 minutes. Season with kosher salt and freshly ground pepper. Pass chopped cilantro and lime wedges, if using.

*Always wear plastic gloves when handling hot peppers.

Preparation time: 15 minutes Cooking time: about 25 minutes

Number of servings (yield): 16 cups (Refrigerated, this soup keeps well for up to 3 days.)

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