An easy and delicious recipe for chicken soup with leafy kale and organic quinoa!
This aromatic soup is packed full of nutrients and requires few ingredients.
If you’re tired of regular chicken soup, this recipe is not it! I love the combination of kale, quinoa, and chicken.
This soup is incredibly aromatic and I promise you, you’ll want to eat more than one bowl of it!
Kale and Quinoa Chicken Soup
Ingredients:
- 4 organic chicken thighs, cubed
- 2 celery sticks, diced
- 2-3 carrots, diced
- 1 large onion, diced
- 2-3 large kale leaves, chopped; hard stem removed
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon each: ground black pepper, garlic powder, dried basil
- 2 tablespoons fresh dill; optional
- 3/4 cup dry quinoa
- 7-8 cups water or chicken/vegetable broth
Instructions:
- First of all, Prepare all the vegetables and set aside.
- Next, preheat a medium fry pan over medium heat and add a splash of olive oil.
- Then, add the chicken to the hot pan and season with a pinch of kosher salt. Fry for 8-10 minutes until chicken is browned;
- However, it may not be cooked all the way through, that is okay. Transfer the chicken into a large soup pot.
- After that, keep pan over medium heat and add the onion, carrots, and celery. Sweat the aromatics until tender, but not browned. Transfer into the soup pot.
- Then, into the pot, add the seasonings: salt, ground black pepper, garlic powder, basil, and thyme. Add water/broth. Cover the pot with a lid and cook over medium heat for 30 minutes.
- After 30 minutes, add the kale, quinoa, and dill (if using). Cover pot with lid and cook for an additional 15-20 minutes or until quinoa is cooked.
- Remove from heat and let stand for 30 minutes. Served with toasted baguette.
Servings: 6
Course: Soup and Salad
Recipe Type: Chicken Recipes, Dinner, Keto & Low-Carb, Lunch, Video
