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Chicken, Veg & Quinoa Soup

Recipe By: Merridie Boxer

Immune-boosting chicken, veg & quinoa soup


  • 2 tbsp olive oil

  • 1 leek, halved, washed, thinly sliced

  • 2-3 garlic cloves, crushed (do this first and allow to sit!)

  • 1 large carrot, diced

  • 1 large zucchini, diced

  • 1 swede/turnip, diced

  • 1 sweet potato, diced

  • 2 Desiree potatoes, diced

  • 1 tsp turmeric powder

  • 1 tsp chili flakes

  • 2 tsp ginger, finely chopped

  • 1 cup quinoa, rinsed super well

  • 8 cups San Elk Organic Vegetable Stock

  • 400-500g chicken thighs

  • Tamari (wheat-free soy sauce)

  • Rocket/spinach, to serve

Step 1:

Heat oil on medium heat in your largest soup-making pot. Add leek and garlic. Cook, stirring, for about 2 mins or until soft but not browned. Add carrot, zucchini, swede/turnip & all potatoes, plus turmeric, ginger & chili flakes - cook, stirring, for about 4 mins.

Then add quinoa, liquid stock, chicken thighs & 1 cup cold water. Plus a good dash of tamari! Increase heat to high and bring to the boil, stirring occasionally.

Step 2:

Reduce heat to low. Simmer, partially covered, stirring occasionally, for about 30mins. You want those vegies tender!

Step 3:

Remove chicken thighs from soup, chop them up. Return chopped chicken to the soup, season with salt & pepper, stir, and it’s ready to serve!

I like to add some fresh greens like rocket and spinach to a bowl, and then ladle the soup on top. Enjoy, yum!

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