This Quinoa Chicken Soup with Sweet Potato and Pancetta is a hearty, nutrient-packed dish that’s perfect for cooler days or when you need a comforting meal. The combination of quinoa, tender chicken, sweet potato, and crispy pancetta creates a flavorful soup that’s both filling and nutritious. Baby spinach adds a fresh touch, while the optional whipping cream gives the soup a creamy texture. With the warmth of chili flakes and the earthiness of sweet potatoes, this dish strikes the perfect balance between savory, creamy, and slightly spicy.

Quinoa is a wonderful addition to soups due to its protein content and nutty flavor, making this meal perfect for anyone looking to enjoy a balanced, delicious dish. Whether you’re cooking for a weeknight dinner or meal-prepping for the week, this soup is a great option.

Full Recipe:

Ingredients

• Quinoa: 1 cup (250 ml), rinsed
• Canola oil: 1 tablespoon (15 ml)
• Pancetta (or bacon): 200 g, chopped
• Chicken breasts: 1 lb (450 g), boneless, skinless, thinly sliced
• Yellow onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Sweet potato: 2 cups (500 ml), peeled and chopped into ½ inch pieces
• Dried chili flakes: 1 teaspoon (5 ml)
• Chicken broth: 6 cups (1.4 L)
• Baby spinach leaves: 2 cups (500 ml)
• Whipping cream: ½ cup (125 ml) (optional for creaminess)
• Cilantro leaves: ½ cup (125 ml), fresh, chopped for garnish

Instructions (Step-by-Step)

Step 1: Cook the Quinoa

1. Rinse the quinoa: Place 1 cup (250 ml) of quinoa in a fine-mesh sieve and rinse thoroughly under cold water. This helps remove any bitterness from the quinoa’s natural coating.
2. Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 2: Cook the Pancetta and Chicken

1. Heat the oil: In a large pot or Dutch oven, heat 1 tablespoon (15 ml) of canola oil over medium heat.
2. Crisp the pancetta: Add 200 g of chopped pancetta (or bacon) to the pot and cook for 5-7 minutes, stirring occasionally, until the pancetta becomes crispy and golden brown. Once cooked, transfer the pancetta to a paper towel-lined plate to drain, leaving the rendered fat in the pot.
3. Sauté the chicken: In the same pot, add the thinly sliced chicken breasts. Season with a pinch of salt and pepper, and cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink. Remove the chicken from the pot and set aside with the pancetta.

Step 3: Cook the Vegetables

1. Sauté the onions and garlic: Add the chopped yellow onion to the pot and cook in the remaining oil and fat from the pancetta. Sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently, until fragrant.
2. Add the sweet potato: Stir in 2 cups (500 ml) of peeled and chopped sweet potato. Cook for 2-3 minutes, allowing the sweet potato to slightly soften and absorb the flavors from the onions and garlic.

Step 4: Add the Broth and Cook

1. Add the broth and quinoa: Pour in 6 cups (1.4 L) of chicken broth and bring the mixture to a simmer. Add the cooked quinoa to the pot and stir to combine.
2. Simmer the soup: Add the 1 teaspoon of dried chili flakes for a touch of heat and stir well. Cover the pot, reduce the heat, and let the soup simmer for about 15 minutes, or until the sweet potato is tender.

Step 5: Add the Chicken, Pancetta, and Spinach

1. Add the chicken and pancetta: Return the cooked chicken and crispy pancetta to the pot, stirring them into the soup. Let them heat through for 2-3 minutes.
2. Stir in the spinach: Add 2 cups (500 ml) of baby spinach leaves and stir until the spinach wilts into the soup.

Step 6: Finish with Cream (Optional)

1. Add the cream (optional): If you prefer a creamier texture, stir in ½ cup (125 ml) of whipping cream and let it warm through for 2-3 minutes. This step is optional but adds a luxurious, rich touch to the soup.

Step 7: Garnish and Serve

1. Garnish with cilantro: Before serving, sprinkle each bowl with fresh cilantro leaves for a burst of freshness.
2. Serve hot: Ladle the soup into bowls and serve hot. You can add extra chili flakes for more heat or top with additional cilantro or crispy pancetta if desired.

Cooking Tips

• Make it vegetarian: To make this soup vegetarian, omit the chicken and pancetta, and use vegetable broth instead of chicken broth. You can add extra vegetables like carrots, celery, or mushrooms for a heartier soup.
• Cream or no cream: The whipping cream is optional, and the soup is still delicious without it. For a lighter version, you can skip the cream or substitute it with coconut milk for a dairy-free option.
• Meal prep: This soup is great for meal prep. Store it in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
• Spice level: Adjust the amount of chili flakes based on your heat preference. If you like spicier dishes, you can add more or use fresh chopped chili peppers.

Storage

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
• Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers. To reheat, thaw the soup in the refrigerator overnight and warm it on the stovetop over medium heat.

Nutritional Facts (Per Serving, Based on 6 Servings)

• Calories: 450 kcal
• Protein: 30 g
• Carbohydrates: 35 g
• Fat: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 750 mg
• Vitamin A: 200% DV
• Calcium: 10% DV
• Iron: 15% DV

Frequently Asked Questions (FAQs)

1. Can I use other grains instead of quinoa?
   • Yes! You can substitute quinoa with rice, farro, or barley, depending on your preference. Keep in mind that cooking times may vary depending on the grain used.
2. What type of chicken is best for this recipe?
   • Boneless, skinless chicken breasts or thighs work well for this recipe. If you prefer, you can also use leftover rotisserie chicken to save time.
3. Is there a substitute for pancetta?
   • If you don’t have pancetta, bacon works just as well. For a slightly lighter version, you can omit the pancetta altogether or replace it with turkey bacon.
4. Can I use frozen spinach instead of fresh?
   • Yes, you can use frozen spinach. Just thaw it and squeeze out excess water before adding it to the soup.
5. How can I make the soup creamier without using cream?
   • If you prefer not to use cream, you can blend a portion of the soup (about 1-2 cups) and then stir it back into the pot. This will create a creamier texture without adding dairy.

Conclusion

This Quinoa Chicken Soup with Sweet Potato and Pancetta is a warm, hearty meal that’s perfect for any time of year. The blend of quinoa, tender chicken, and sweet potato makes this soup filling and nutritious, while pancetta adds a savory depth. Whether you serve it as a light dinner or as part of a meal prep plan, it’s versatile, easy to make, and packed with flavor. The optional cream adds a luxurious touch, but even without it, this soup is rich, delicious, and sure to satisfy. Enjoy this comforting dish with family and friends!