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.
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: 587kcalCarbohydrates: 49gProtein: 46gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 88mgSodium: 1377mgPotassium: 1268mgFiber: 8gSugar: 12gVitamin A: 6749IUVitamin C: 95mgCalcium: 244mgIron: 5mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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