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Chicken, Chard, Quinoa and Chanterelle Soup


Happy Sunday, Soupers! The teen girl is away on a class trip to Poland, and we miss her mischief already. 😭  o we’re making one of her favs: chicken, chard and quinoa soup — with one addition: chanterelles! They are AMAZING! The flat bread never hurts either! Enjoy your day and remember, it’s #soupsunday!


Measurement Conversion Chart

  • 1/2 cup of chanterelle mushrooms, chopped
  • 1/2 quinoa
  • 1 bunch chard, chopped
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 squeeze lemon
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Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil with bouillon. Add balsamic vinegar, and bay leaves to the stock.
  2. Add quinoa, salt and pepper to taste and cook for about 45 minutes.
  3. Near the end of cook time (ten minutes), remove the bay leaves.
  4. In a pan with oil, heat onions, garlic, leek, mushrooms and shallots.  Sweat for 5 minutes and add to stock.
  5. Add chanterelle on stock and continue cook for ten more minutes.
  6. Add a squeeze or lemon and serve.

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