Chicken Kale Quinoa Soup Food

CHICKEN KALE QUINOA SOUP

Steps:

• In a large stock pot or dutch oven, cook bacon over medium heat until done. Remove bacon from pot and drain. Chop and set aside for serving.
• Add chicken to pot and increase heat to medium-high. Season chicken with salt, pepper, and thyme. Cook chicken for 6 minutes, cooking chicken on all sides.
• To the chicken, add onion, carrots, and garlic, cooking for 5 to 6 minutes or until the vegetables are softened but not mushy. Stir in the bay leaves and chicken stock. Bring to a boil.
• When the soup comes to a boil, add the quinoa. Cover and simmer for 15 minutes or until the quinoa begins to soften but has not released the curly grain.
• Remove lid and add kale to the soup. Continue cooking for an additional 5 minutes or until the kale is tender.
• Serve topped with cooked bacon. Sprinkle with grated Parmesan cheese if desired.

CHICKEN QUINOA KALE SOUP

Steps:

• Place large pot over medium heat. Add tablespoon of olive oil.
• Chop celery, carrots and onion and add to pot. Stir occasionally watching onions to not burn. Once vegetables have become tender about 10 minutes-add garlic and stir for an additional minute.
• Add chicken broth and spices and bring to a boil.
• Once boiling add quinoa, reduce to a simmer and cover for 10 minutes.
• After 10 minutes add kale and chicken and cook for an additional 5 minutes.
• Ladle into bowls and serve immediately.

CHICKEN AND QUINOA SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

GARLIC KALE QUINOA

Steps:

• Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
• Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)

Steps:

• Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.

CHICKEN LENTIL SOUP WITH KALE

Steps:

• In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
• Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
• Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
• Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
• Remove bay leaves before serving.

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP

Steps:

• Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
• Add drained quinoa and pour in chicken broth.
• Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
• Remove chicken and shred; return to soup.
• Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.