Chicken Soup with Quinoa and Kale
This recipe for chicken, quinoa, and kale soup is easy to make on a weeknight. It's a delicious, bright, and filling soup that is quick to make and tastes wonderful. It's got a squeeze of lemon and a dash of turmeric for brightness and a bit of healthy spice.
Servings: 2
Calories: 587kcal
Ingredients
- 1 cooked chicken breast
- 1 cup cooked quinoa
- ½ white or yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon dry sherry or white wine
- 4 cups chicken stock
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 bay leaf
- 2 cups baby kale
- 1 lemon
- freshly grated parmesan
Instructions
- Cook chicken and quinoa if needed.
- Peel and dice onion and peel and mince the garlic.
- In a large pot, add 1 Tablespoon olive oil and heat over medium heat.
- 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.
- Add the kale, chicken, and pre-cooked quinoa to the soup.
- Stir and let the kale wilt. Cook for about 5 minutes. Season the soup with salt and pepper to taste, and squeeze in the juice of one lemon.
- Ladle into bowls and grate parmesan over the top of the soup.
Nutrition
Calories: 587kcal | Carbohydrates: 49g | Protein: 46g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 1377mg | Potassium: 1268mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6749IU | Vitamin C: 95mg | Calcium: 244mg | Iron: 5mg