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Chicken, Kale, and Quinoa Soup

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 59 mins
Total time 59 mins
Yield Serves 6 (serving size: about 1 2/3 cups soup and about 1 teaspoon bacon)
Best mash-up of all your favorites.We took four of the top recipe search categories from our website--chicken, kale, quinoa, and soup--and combined them into one tasty dish that we think will become your new favorite. Rinse the quinoa to ensure that any bitter coating is removed.

Ingredients

  • 4 center-cut bacon slices
  • 1 1/2 cups chopped onion
  • 3/4 cup chopped carrot
  • 1 teaspoon kosher salt, divided
  • 6 garlic cloves, minced
  • Cooking spray
  • 1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 cups unsalted chicken stock
  • 2 bay leaves
  • 2/3 cup uncooked quinoa
  • 6 cups chopped kale
  • 2 teaspoons thyme leaves

Nutrition Information

  • calories 262
  • fat 6.2 g
  • satfat 1.7 g
  • monofat 1.4 g
  • polyfat 1.6 g
  • protein 26.6 g
  • carbohydrate 26.3 g
  • fiber 3.9 g
  • cholesterol 77 mg
  • iron 3.2 mg
  • sodium 650 mg
  • calcium 147 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.

  2. Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.

  3. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.

  4. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. ­Repeat procedure twice. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender. Discard bay leaves. Ladle soup into bowls; sprinkle with bacon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.