Chicken Kale Quinoa Soup Recipes

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CHICKEN AND QUINOA SOUP



Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

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



Garlic Kale Quinoa image

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

⅔ cup water
⅓ cup quinoa
1 tablespoon olive oil
1 cup chopped kale
1 clove garlic, minced
salt and ground black pepper to taste
¼ teaspoon sesame oil
1 tablespoon water, or as needed

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



Crockpot Quinoa, Chicken, and Kale Soup image

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

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

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, KALE & QUINOA SOUP



CHICKEN, KALE & QUINOA SOUP image

Categories     Soup/Stew     Chicken     Leafy Green     Quick & Easy

Yield 4-6

Number Of Ingredients 12

4 bacon slices
3/4c chopped carrots
6 garlic cloves, minced
1/2 tsp of black pepper
6c unsalted chicken stock
2/3c uncooked quinoa
2tsp thyme leaves
1 1/2c chopped onion
1tsp kosher salt
1lb skinless, boneless chicken thighs, cut into 3/4" pieces
2 bay leaves
6c chopped kale

Steps:

  • Cook bacon, crumble, and put aside Add onion, carrot, 1/4tsp salt to bacon grease, Saute for 5mins, stirring occasionally. Add garlic and saute for 2 mins. Remove from pan. Coat pan with cooking spray, add chicken, sprinkle with the rest of the salt, 1/4tsp of black pepper, Saute for 6mins or until brown. Stir in onion mix, stock, bay leaves, and rest of pepper. Bring to a boil. Clean quinoa well. Add to pan, cover and simmer for 15 mins. Add Kale and thyme and serve.

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