I mean, what we all need (unless you’re vegetarian). I love ice cream in the warmer months, and once that first fall chill hits, I’m all about soup and popcorn, although not necessarily together! This soup is pretty much one of my favorites. It has protein, it has vegetables, and it has warm and nourishing yumminess. The yum factor is probably the most important part of this one. So make a pot of this awesome soup, turn on the fireplace, and try to enjoy the oddness of January.
Chicken Quinoa Kale Soup Recipe:
What You Need:
4 slices bacon
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground thyme
1 onion, chopped
3 carrots, peeled and chopped
6 cloves garlic, minced
2 bay leaves
6 cups chicken stock
⅔ cup uncooked quinoa, rinsed
6 cups kale, stems removed and cut into 1 inch pieces
What You Do:
1 – In a large stock pot or dutch oven, cook bacon over medium heat until done, and then remove bacon from pot and drain.
2 – Chop and set aside for serving.
3 – Add chicken to pot and increase heat to medium-high.
4 – Season chicken with salt, pepper, and thyme, and then, cook chicken for 6 minutes – cooking chicken on all sides.
5 – To the chicken, add onion, carrots, and garlic, cooking for 5 to 6 minutes or until the vegetables are softened but not mushy.
6 – Then, stir in the bay leaves and chicken stock; then bring to a boil.
7 – And then when the soup comes to a boil, add the quinoa.
8 – Cover and simmer for 15 minutes or until the quinoa begins to soften but has not released the curly grain.
9 – Remove lid and add kale to the soup, and then continue cooking for an additional 5 minutes or until the kale is tender.
10 – Lastly, serve topped with cooked bacon; sprinkle with grated Parmesan cheese if desired.