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Photo: Raymond Hom; Styling: Pamela Duncan Silver

Chicken, Kale, and Quinoa Soup

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.

Cooking Light OCTOBER 2013

  • Yield: Serves 6 (serving size: about 1 2/3 cups soup and about 1 teaspoon bacon)
  • Hands-on:59 Minutes
  • Total:59 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.6g
  • Carbohydrate: 26.3g
  • Fiber: 3.9g
  • Cholesterol: 77mg
  • Iron: 3.2mg
  • Sodium: 650mg
  • Calcium: 147mg
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Chicken, Kale, and Quinoa Soup recipe

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