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.
Chicken Quinoa & Kale Soup
Ingredients
- 1 cooked chicken breast
- 1 cup cooked quinoa
- 1/2 white or yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp dry sherry or white wine
- 4 cups chicken stock
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 bay leaf
- 2 tsp coconut oil
- 2 cups baby kale
- 1 lemon
- freshly grated parmesan
Instructions
- Cook chicken and quinoa if needed
- Peel and dice onion
- Peel and mince garlic
- Heat olive oil in large pot
- Add onions and garlic and sauté over medium heat until onions are translucent
- Add sherry and cook until absorbed (30 seconds - 1 minute)
- Add chicken stock, black pepper, salt, turmeric, and bay leaf
- Bring to a boil, then reduce heat to medium-low
- Cover and simmer 30 minutes
- In a skillet, heat coconut oil
- 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)
- Add the kale, chicken, and pre-cooked quinoa to the soup
- Stir and let the kale wilt
- Season the soup with salt and pepper to taste
- Squeeze in the juice of one lemon
- Ladle into bowls and grate parmesan over the top of the soup
- Serve on own or with bread
