This is one of those soups you eat when you’re craving comfort food, but also you want to feel healthy. Are you ever torn between the two? You might want some warm comfort food but you don’t want to be left feeling like a fat ass? I do! Real comfort food to me is Pioneer Woman’s Mac & Cheese which I made on Halloween up at my parents house. Luckily for my thighs it’s a recipe I only make once a year. Especially when said mac and cheese was topped with half a pound of bacon…uhhh…what?! Yeah, it was requested by my husbands inner fat kid.
Well, this soup is not that kind of comfort food. Nope, not at all. This comfort food will warm you up from the inside, and it’s so light that it’s best enjoyed with a hunk of bread. There, that’ll make it feel more comfy for you.
I love that this recipe is SO easy to make, has a ton of healthy ingredients in it — HELLO, kale & quinoa are pretty much known to be the healthiest foods on the interwebz! This soup has both! Last time I made it, I even used purple kale which was new to me. Have you ever tried purple kale? I think it’s more bitter than regular. I actually prefer regular over purple but it wasn’t bad. Pretty sure Ryder doesn’t care either way as long as he gets the stems.
You can definitely make this recipe during the week this fall/winter. It doesn’t take too long to make at all. I really enjoyed the addition of chicken thighs over breasts, because they’re so much tastier and tender, but if you’re freaked out by thighs go ahead and use breasts — hater.
Chicken, Kale, Quinoa Soup
Adapted from Cooking Light
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled & diced
1 – 1.5 pounds chicken thighs, chopped
6 cloves garlic, minced
2 bay leaves
6 cups chicken broth
2/3 cup quinoa, rinsed
6 cups kale, rinsed and torn
1 teaspoon salt
1/2 teaspoon dried thyme
In a dutch oven or large pot over medium heat, add olive oil, onions, and carrots. Saute for about 5 minutes or until soft. Stir in chicken and saute for about 3-5 minutes. Stir in garlic and bay leaves and saute for 1 minute. Pour in chicken broth and bring to a boil. Once boiling, add in quinoa, lower heat to a simmer, and cover for 15 minutes. Remove lid and stir in kale. Season with salt, pepper, and thyme and simmer for an additional 3 minutes.