Allergy-Friendly Chicken, Quinoa and Spinach Soup

Allergy-Friendly Chicken, Quinoa and Spinach Soup

There’s nothing more satisfying than warm soup on a cool evening. Our version features chicken, quinoa and spinach. It’s gluten-free and, of course, allergy-friendly. Photo: Andrew Grinton

Makes: 6 servings
Free of: gluten and all top allergens


  • 2 quarts allergy-friendly chicken broth
  • 2 each bay leaves
  • 3 sprigs fresh thyme
  • 3 garlic cloves, crushed
  • 2 tsp kosher salt
  • 8 oz chicken breast, skinless and boneless
  • 3 tbsp grapeseed oil
  • 1 cup yellow or white onions, finely diced
  • 2 tbsp minced garlic
  • 1 tbsp jalapeño pepper, seeded and finely chopped
  • 3/4 cup quinoa, rinsed
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 6 oz fresh spinach leaves, roughly chopped (see Recipe Note)
  • 1/2 cup loosley packed cilantro leaves, chopped
  • 3 sprigs fresh mint, leaves removed and chopped
  • 4 cilantro sprigs for garnish
  • 1 lime, cut into wedges

Recipe Tips

Cut spinach, cilantro, and mint at the last minute to prevent from turning black.


  1. In a large saucepan over high heat, combine the chicken broth, bay leaves, thyme, garlic, and salt. Bring to a boil.
  2. Add chicken breasts. Reduce heat to a low simmer, cover and cook for 15 minutes.
  3. Remove chicken from saucepan and set aside to cool. Strain the broth into a container and reserve, discarding herbs and garlic.
  4. When chicken is cool, shred with a fork and set aside.
  5. Heat oil in a Dutch oven or large saucepan over medium heat. Add onions and sweat for 5 minutes. Add minced garlic and jalapeño and cook an additional 2 minutes.
  6. Pour in reserved broth and bring to a boil. Add quinoa, celery, and carrots. Return to a boil, then reduce heat. Cover and simmer 15 minutes or until quinoa is cooked.
  7. Uncover, then add shredded chicken, spinach, mint and cilantro. Simmer uncovered an additional 5 minutes, until spinach is slightly wilted.
  8. Ladle soup into 4 bowls. Garnish with cilantro and serve with lime wedges.

are the husband-and-wife culinary team behind Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.