Not every soup is hearty enough to have for dinner, but tender chunks of chicken, toothsome bits of quinoa and a savory dusting of Parmesan make this a satisfying meal. You could make this soup with any grain, but quinoa holds its structure better in soups than rice or pasta, making this soup perfect for freezing and reheating.
This soup is a twist on classic chicken with vegetables. I’ve kept the flavors clean and simple with a subtle Italian twist via garlic, rosemary and Parmesan. Turnips, like quinoa, soak up the flavorful broth without disintegrating.
Pro tip: Homemade garlic bread is a perfect pairing for this soup. Spread slices of soft white bread with salted butter and sprinkle with minced garlic and freshly parsley. Bake at 350 degrees Fahrenheit for 10 minutes.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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