Chicken Kale Quinoa Soup Recipes
GARLIC KALE QUINOA
Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.
Provided by Melanie
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg
CROCKPOT QUINOA, CHICKEN, AND KALE SOUP
Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.
Provided by J-Lynn
Categories Clear Soup
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
CHICKEN LENTIL SOUP WITH KALE
Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.
Provided by daisyb6107
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Step 4. …
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5/5 (24)Total Time 59 minsServings 6Calories 262 per serving
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5/5 (24)Total Time 59 minsServings 6Calories 262 per serving
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.
- 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.
- 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.
- 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.
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- 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.
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