1 lb skinless, boneless chicken thighs, cut into 3/4 inch pieces
1/2 t ground black pepper
6 cups unsalted chicken stock
2 bay leaves
2/3 cup uncooked quinoa
6 cups chopped kale
2 t thyme leaves
Instructions
1. Cook bacon in a dutch oven over medium heat until crisp.
Remove bacon from pan, reserve drippings. Once bacon cook,
crumble.
2. Increase heat to medium-high. Add onion, carrot, and 1/4 t salt
to drippings in pan; saute 5 minutes, stirring occasionally. Add
garlic, saute 2 minutes. Remove mixture from pan.
3. Coat pan with cooking spray. Add chicken to pan; sprinkle with
1/4 t pepper. Saute 6 minutes or until chicken is browned and
done. Stir in onion mixture, chicken stock, bay leaves, remaining
1/2 t salt and remaining 1/4 t 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.
Originally Submitted
9/21/2013
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