Chicken Kale Quinoa Soup Recipes

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.

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP

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.
• Recipe Source: Cooking Classy

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.

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.

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.

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.

CHICKEN QUINOA SOUP

Steps:

• Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
• Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
• Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
• Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.