Start by getting everything ready so the cooking process feels smooth and stress-free. Chop your onions, carrots, and celery into small, even pieces so they cook at the same pace. Mince the garlic finely so it blends nicely into the broth without overpowering any bite.

Rinse the quinoa thoroughly in a fine mesh strainer under cold water. This step helps remove any natural bitterness and keeps the flavor clean and light once it cooks.

Pat your chicken dry with a paper towel and set it aside so it’s ready for the pot.

Pro tip: Having everything prepped before you turn on the heat makes the whole process feel easier and prevents anything from overcooking while you’re still chopping.

Place a large soup pot over medium heat and add olive oil. Once it warms up, add the chopped onions, carrots, and celery.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become slightly translucent. Add the garlic and cook for another 30–60 seconds until fragrant.

Stir in the thyme, oregano, salt, and black pepper so the spices bloom in the heat and coat the vegetables evenly.

Pro tip: Don’t rush this step. Letting the vegetables soften properly builds a deeper, richer flavor base for your quinoa soup.

Pour in the chicken broth and gently add the chicken breasts into the pot. Bring everything to a light boil, then reduce to a gentle simmer.

Cover the pot and let the chicken cook for about 15–20 minutes, or until fully cooked and tender.

Once done, remove the chicken and place it on a plate. Use two forks to shred it into bite-sized pieces.

Pro tip: Shredding the chicken while it’s still warm makes it easier and gives softer, more tender pieces for the soup.

Return the shredded chicken to the pot. Add the rinsed quinoa and stir everything together.

Let it simmer uncovered for about 12–15 minutes, or until the quinoa becomes soft and slightly fluffy. Stir occasionally so it doesn’t stick to the bottom.

Pro tip: Keep an eye on the texture—quinoa should be tender but still hold its shape, not mushy.

Once the quinoa is cooked, stir in the baby spinach and let it wilt gently for 1–2 minutes. Add a squeeze of fresh lemon juice to brighten the flavors.

Taste and adjust seasoning if needed—sometimes just a pinch more salt or pepper brings everything together perfectly.

Serve warm and enjoy immediately, or let it sit for a few minutes so the flavors deepen even more.