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Sauteed Chicken Soup

Sauteed Chicken Soup recipe image
This robust one-pot meal blends tender saut&# 195;©ed chicken thighs with a rich, spiced broth featuring chickpeas, carrots, and golden raisins. The dish is served over or alongside a fragrant quinoa pilaf infused with fennel, celery, and fresh basil. Warm spices like cumin, smoked paprika, and cinnamon create a deep, aromatic flavor profile that is both comforting and complex. The addition of toasted almonds adds a delightful crunch, while the sweet-tart raisins balance the savory elements. Perfect for a cozy dinner, this dish offers a satisfying mix of textures and flavors, combining the heartiness of a stew with the lightness of a grain salad. It’s an excellent choice for meal prep, as the flavors meld beautifully over time.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1622.1
Description
This robust one-pot meal blends tender saut&# 195;©ed chicken thighs with a rich, spiced broth featuring chickpeas, carrots, and golden raisins. The dish is served over or alongside a fragrant quinoa pilaf infused with fennel, celery, and fresh basil. Warm spices like cumin, smoked paprika, and cinnamon create a deep, aromatic flavor profile that is both comforting and complex. The addition of toasted almonds adds a delightful crunch, while the sweet-tart raisins balance the savory elements. Perfect for a cozy dinner, this dish offers a satisfying mix of textures and flavors, combining the heartiness of a stew with the lightness of a grain salad. It’s an excellent choice for meal prep, as the flavors meld beautifully over time.
Ingredients
  • 1 cups Quinoa, rinsed
  • 1 1/4 Cups chicken stock
  • 1 tablespoons Unsalted butter
  • 1/2 Spanish onion, finely chopped
  • 1 Celery rib, diced
  • 1 Carrot, diced
  • 1 Small fennel bulb, trimmed, cored and cut into 1/4-inch dice
  • 1/4 cups Basil, chopped
  • 1 cups Quinoa
  • 1 1/4 Cups chicken stock
  • 1/4 cups Olive oil
  • 1/2 cups Slivered almonds
  • 1 Red onion, thinly sliced
  • 1 tablespoons Tomato paste
  • 1 teaspoons Smoked paprika
  • 1 teaspoons Ground cumin
  • 1/2 teaspoons Ground ginger
  • 1/2 teaspoons Cinnamon
  • 2 Cups chicken stock
  • 4 Chicken thighs
  • 2 Carrots, chopped
  • 1 Can chickpeas, rinsed well and drained
  • 1/3 cups Golden raisins
Directions
  1. 1
    Prepare the quinoa pilaf: Heat butter in a heavy saucepan over medium heat.
  2. 2
    Once the butter stops foaming, add the Spanish onion, celery, carrot, and fennel.
  3. 3
    Cook, stirring occasionally, until the onion is softened and golden, about 5 minutes.
  4. 4
    Add the rinsed quinoa, increase heat, and stir until toasted, about 2-3 minutes.
  5. 5
    Add 1 1/4 cups chicken stock and bring to a boil.
  6. 6
    Reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender, about 30 minutes.
  7. 7
    Remove from heat and let stand for 5 minutes, then fluff with a fork.
  8. 8
    Stir in chopped basil just before serving.
  9. 9
    Prepare the chicken stew: Heat olive oil in a large pot over medium-high heat.
  10. 10
    Add chicken thighs and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
  11. 11
    In the same pot, add slivered almonds and stir until golden, about 1 minute. Transfer to a small bowl.
  12. 12
    Add the thinly sliced red onion to the pot and sauté until softened, 6-8 minutes.
  13. 13
    Stir in tomato paste and cook for 1 minute.
  14. 14
    Add smoked paprika, cumin, ground ginger, and cinnamon; cook, stirring, for 1 minute until fragrant.
  15. 15
    Return the chicken to the pot. Add the remaining 2 cups chicken stock, chopped carrots, chickpeas, and golden raisins.
  16. 16
    Add 3/4 teaspoon salt (or to taste).
  17. 17
    Bring to a boil, then reduce heat to low, cover, and simmer until chicken and vegetables are tender, about 45 minutes.
  18. 18
    Serve the stew over or alongside the quinoa pilaf, topped with toasted almonds.

Nutrition Facts

Amount Per Serving
Calories 1622.1kcal
% Daily Value *
Total Fat 81.3g126%
Saturated Fat 17.5g88%
Cholesterol 328.9mg110%
Sodium 404.0mg17%
Total Carbohydrate 89.1g30%
Dietary Fiber 19.9g80%
Sugars 26.9g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.

Variations: For a vegetarian version, omit the chicken and use vegetable stock. Add extra chickpeas or white beans for protein.

Ingredient Tip: Rinsing quinoa thoroughly before cooking helps remove its natural bitter coating (saponins).

Make Ahead: The quinoa pilaf can be made ahead and reheated gently with a splash of water or stock.

Nutrition Note: This dish is high in protein and fiber. Adjust salt to taste, especially if using low-sodium stock.

Keywords: chicken thighs, quinoa pilaf, moroccan spices, smoked paprika, ground cumin, chickpeas, golden raisins, slivered almonds, fennel bulb, fresh basil, one pot meal, comfort food, spiced chicken stew, vegetable soup, healthy dinner, meal prep, warming spices, protein rich, gluten free option, easy supper
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-29/