chicken + kale soup with quinoa.

Well, it’s official. It’s already snowed here in upstate NY, and it’s not even Halloween yet! Granted, it was just a few flakes throughout the day with no sticking power, but whoa, even I wasn’t ready, and I LOVE the snow. We’ve been having such a beautiful fall thus far, and I’m just not quite ready to say goodbye. Thankfully, the weather has returned to the 50s, and is set to stay that way for the week. The perfect weather for warm, cozy yet not heavy dishes; just like the soup I have for you today. This soup is a riff off of the beloved chicken noodle soup, but we’re swapping carrots for lots of gorgeous super duper fresh kale. Toss in some cooked quinoa as the ‘noodle’, and we have a simple yet scrumptious soup that is easy enough to whip up during the week. 30ish minutes and you’re done!

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I remember recommending quinoa instead of noodles to my mom when she and I were discussing gluten free options for her famous chicken tomato barley soup. I suggested quinoa, as it works out so well in this soup. This recipe was inspired by the ‘Wedding Weight Loss Soup’ over on foodbabe.com. She refers to the soup as one of her main meals during wedding planning, as it was fast and satisfying for busy nights. Well, wedding planning or not, my version is great for brisk and busy nights. You can even pack it up in a thermos and enjoy it on go!

I’ve used poultry seasoning as my main seasoning. I tend to always have a few seasoning mixes in my pantry; they are great for imparting lots of flavor while keeping the ingredients list brief. Poultry seasoning is usually a mix of thyme, sage, rosemary, black pepper, and marjoram. Mine also includes nutmeg. Combined with some additional black pepper, a teeny pinch of crushed red pepper (I just love it!), and some sea salt, the finished soup is earthy, herby and delicate.

Add some soup crackers, some fresh warm bread and enjoy. Preferably with a good book and a hot cup of tea.

chicken + kale soup with quinoa.
inspired by The Food Babe.

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ingredients

2 small to medium boneless, skinless chicken breasts (about 3/4 pound), cut into cubes
1 medium onion, diced
4-5 stalks celery, diced
2 garlic cloves, smashed and minced
1 tablespoon olive oil
1.5 teaspoons poultry seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
dash of crushed red pepper
1 bay leaf
2 quarts low sodium chicken stock
3/4-1 bunch of curly kale, stems removed and leaves cut into 1 inch pieces
1/2 cup cooked quinoa

directions

In a large soup pot or dutch oven, heat oil over medium heat. Once shimmering, add chicken and cook, stirring occasionally for 3-5 minutes, until lightly browned and cooked through. Add onions and garlic and cook until translucent and soft; about 5-7 minutes. Add salt, pepper, crushed red pepper and poultry seasoning and stir to combine, allowing the spices to bloom.

Add chicken stock and bay leaf and increase heat to high, allowing soup to come to a boil. Once boiling, add chopped kale and reduce heat to medium-low, cover, and allow soup to simmer for additional 10-15 minutes. Remove lid and add in cooked quinoa, stir to combine. Allow to simmer another 5 minutes. Remove bay leaf before simmering.

Serve with bread or crackers. Serves 4-6.

**Please use all organic ingredients wherever possible**

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