Dinner, Soup

Chicken Quinoa & Kale Soup

26 February, 2016

Chicken Quinoa Kale Soup

It’s that wintery time of year… kind of. After some pretty cold days a few months ago, we’ve had a really mild winter here in Austin. But then, the last few days have been cooler again! Which makes me think of this soup I made on one of those colder days. It’s a perfect winter soup, warming you up instantly. I also like it paired with some warm bread, like this buttery naan. Yum!

This recipes uses baby kale, and I know there are probably some kale haters out there, but in this soup you barely notice it, but it adds that healthy veggie element. Also, as with most food I love, some freshly grated parmesan adds that additional flavor punch. So if you haven’t been convinced yet, go buy yourself a wedge and grate it right over the top of your soup bowl!

If you live in a place experiencing cold weather, go make this soup and warm up! If you live in Austin like I do… well, just make this soup and turn on your air conditioner.

chopping onions

in the kitchen

recipe

kale

soup in progressquinoa kale soup

quinoa kale soup

Chicken Quinoa & Kale Soup
Recipe type: Soup
Serves: 2-3 servings
 
Ingredients
  • 1 cooked chicken breast
  • 1 cup cooked quinoa
  • ½ white or yellow onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp dry sherry or white wine
  • 4 cups chicken stock
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 bay leaf
  • 2 tsp coconut oil
  • 2 cups baby kale
  • 1 lemon
  • freshly grated parmesan
Instructions
  1. Cook chicken and quinoa if needed
  2. Peel and dice onion
  3. Peel and mince garlic
  4. Heat olive oil in large pot
  5. Add onions and garlic and sauté over medium heat until onions are translucent
  6. Add sherry and cook until absorbed (30 seconds - 1 minute)
  7. Add chicken stock, black pepper, salt, turmeric, and bay leaf
  8. Bring to a boil, then reduce heat to medium-low
  9. Cover and simmer 30 minutes
  10. In a skillet, heat coconut oil
  11. Cut up the chicken breast and sauté in the coconut oil until slightly browned (if using pre-seasoned chicken breast, this step can be skipped)
  12. Add the kale, chicken, and pre-cooked quinoa to the soup
  13. Stir and let the kale wilt
  14. Season the soup with salt and pepper to taste
  15. Squeeze in the juice of one lemon
  16. Ladle into bowls and grate parmesan over the top of the soup
  17. Serve on own or with bread

 

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