Chicken, Kale, and Quinoa Soup

  • Hokiehoo7 Posted: 11/18/13
    Worthy of a Special Occasion

    This soup sounds great and is super healthy. We found it a little bit bland and wound up not adding the bacon to the final soup (tasted weird), but added lemon juice (1 whole lemon) which brightened it up and the soup is great now.

  • IoneTaylor Posted: 10/14/13
    Worthy of a Special Occasion

    The bacon and bacon drippings took this soup from boring to delicious, but still kept it feeling healthy. My nephew suggested just putting the quinoa in the sieve and running the faucet over it rather than the process suggested in the recipe. I didn't notice any bitterness, so maybe it worked. (I used white quinoa.) I also used prechopped Tuscan kale from Trader Joe's, but otherwise I chopped everything. It took me longer than an hour to make, but it was a simple recipe. I will definitely make it again.

  • KathJB Posted: 09/26/13
    Worthy of a Special Occasion

    Wonderful. I didn't bother with the cooking spray, I just added the chicken to the pan with the onions and carrots. Next time I will double the recipe because it freezes well.

  • Lauriemg Posted: 09/18/13
    Worthy of a Special Occasion

    Delicious. Healthy, hearty, nice body. A keeper!

  • CherylR1954 Posted: 09/23/13
    Worthy of a Special Occasion

    I really liked this recipe. I didn't bother w/the bacon, and used my combination of canola/olive oil instead of the bacon and the cooking spray. I used lachinato kale as that was what was available in the market.

  • MaryCHS Posted: 03/27/14
    Worthy of a Special Occasion

    Made this soup last night and my husband and I both love it. The only thing I added was some shitakes. It sounded bland when I read it, but it was really full of flavor. Definitely a keeper.

  • Hillary1980 Posted: 11/09/13
    Worthy of a Special Occasion

    This recipe is delicious! The variations I made are: I added 1 large celery stalk with the sautéed veggies, used 1 cups carrots, subbed boneless, skinless chicken breast, and ended up using 8 cups kale. I also used 5 cups vegetable broth and 3 cups chicken broth. I probably needed extra broth due to the added kale. I did not have any thyme, so I used oregano and parsley instead. I seasoned chicken with crushed red pepper in addition to the salt and pepper. Oh, and reduced the quinoa to 1/2 cup, to cut carbs and calories. . If I had a can of diced or stewed tomatoes I would have added that in as well.I plan to freeze most of this for weekday lunches. Great way to use up unused kale

  • seattlewah Posted: 10/09/13
    Worthy of a Special Occasion

    This soup was tasty, healthy, and relatively easy to make. I hate rinsing rice and quinoa before cooking, so I don't, and this soup was no exception. I didn't rinse the quinoa and still thought it tasted great, not sure how much it would change/increase the flavor had I rinsed though.

  • wishokie1 Posted: 11/17/13
    Worthy of a Special Occasion

    Really delicious! I agree with everyone who said it was better than the sum of its parts--I was somewhat skeptical when I decided to make it, but I'm convinced! Filling without being heavy, and perfect for a gloomy, rainy November day. I did not change anything from the recipe, and would not change anything in the future. I served it with some parmesan baguette toasts.

  • DivaK17 Posted: 10/07/13
    Worthy of a Special Occasion

    This soup is really good, but the quinoa rinsing was a major pain. I get it - it's necessary for the flavor, but my strainers are either too small for the amount of quinoa to be rinsed or had holes so big the quinoa went right through. I ended up making a bag out of cheese cloth and using that to hold the quinoa while I rinsed it. What a pain!! I may not use the quinoa next time, for that reason. Otherwise the flavor was great, and the soup is filling and healthy.

  • PaulaMc Posted: 03/22/14
    Worthy of a Special Occasion

    I agree with the assessment of another reviewer that this was actually kind of bland. Here are the changes that I made to brighten the flavors up a bit. I added a can of petite diced tomatoes, the juice of a whole lemon and tarragon instead of thyme. Tarragon marries well with chicken, and has a lemony taste itself, so it worked well with the addition of the acidic components. I love the concept of all the healthy ingredients, so adding the tomatoes and the fresh lemon juice worked well with the kale and quinoa. I also sauteed everything in vegetable oil and then added some chopped canadian bacon instead of regular bacon, which cut down on the fat content. Very happy with the results.

  • LauraD318 Posted: 10/29/13
    Worthy of a Special Occasion

    I actually liked this recipe quite a bit and will make it again for sure. Cutting up all the chicken thighs was kind of a pain but in tasting the final product, dark meat is the way to go for sure. Next time I'll use my chicken shears to make the job easier. I made a couple of small tweaks. Once I finished sauteing the onions and carrots, I just added the chicken right in. Also, I cooked my kale for closer to 20 minutes - after 5 minutes it was still to crunchy for my liking. Used only 1 tsp thyme and when I make it next I will only use one bay leaf. Using pre-washed quinoa eliminates the who rinsing step!

  • ahatfield Posted: 10/09/13
    Worthy of a Special Occasion

    Wow, this is so much more than the sum of its parts. I made as directed, only increased the recipe by half. It's got a wonderful, rich flavor, and I'm going to enjoy it all week.

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