Appetizers / Soups / Salads

Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup( takes several minutes to prepare.

Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup( takes several minutes to cook.

Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup( makes 6 servings.

The ingredients for Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup( are:

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

Here is how you make Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup(:

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; saut? 5 minutes, stirring occasionally. Add garlic; saut? 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. Saut? 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.Serving Size:?6

The nutritional information for Soup Chicken, Kale and Quinoa (6 servings = 1 2/3 cup( is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.7

• Total Fat: 8.1 g
• Cholesterol: 81.7 mg
• Sodium: 638.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 4.8 g
• Protein: 26.3 g