Chicken, quinoa, black eyed pea soup recipe

Chicken, Quinoa and Black-Eyed Pea Soup

Yield 6-8 Servings

Free of: gluten and top 8 allergens.

The perfect good-luck meal!


1 tbsp grapeseed oil

1 cup yellow or white onions, small dice

1/4 tsp salt

2 tbsp minced garlic

2 tbsp jalapeno pepper, seeded and finely chopped

2 quarts low sodium chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1/2 cup uncooked quinoa, rinsed (see recipe notes)

1/2 cup celery, small dice (see recipe notes)

1/2 cup carrots, small dice

4 cups cooked shredded chicken

2 (15-ounce) cans black eyed peas, drained and rinsed

6 ounces fresh baby spinach, roughly chopped (about 8 cups packed, then chopped)

1/2 cup loosely packed cilantro leaves, roughly chopped

1 tbsp chopped fresh mint

1 lime, cut into 6 wedges


  1. Heat oil in a large saucepan over medium heat. Add onions and salt and cook for 5 minutes, stirring occasionally. Add garlic and jalapeƱos and cook an additional 30 seconds.
  2. Pour in broth and increase heat to medium-high. When the broth comes to a boil, add bay leaves, thyme, quinoa, celery, and carrots. Return to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, until quinoa is cooked and vegetables are crisp tender.
  3. Discard bay leaves and thyme sprigs.
  4. Add chicken, black eyed peas, spinach, cilantro, and mint. Simmer, uncovered an additional 5 minutes, until the chicken is heated through and spinach is slightly wilted.
  5. Ladle into bowls and garnish with additional cilantro, if desired. Serve with lime wedges.
  6. Enjoy with a side of Sweet Potato Cornbread!


  • Quinoa's natural coating, called saponin, can make it taste bitter or soapy. Much of the quinoa sold in the U.S. is pre-washed before it's packaged. If not, for best flavor, rinse before using.
  • Small dice cuts measure 1/4-inch x 1/4-inch x 1/4-inch.
  • Recipe yield: approximately 12 cups.
  • Make Mine Veggie: For a delicious plant-based option, use vegetable broth and omit the chicken.

Courses Soups & Salads

Recipe by Allergy Chefs at