chicken, kale & quinoa soup

1310p98-chicken-kale-soup-l

Ingredients:

  • 4 center-cut turkey 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

Cook turkey bacon over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.

Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.

Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 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.

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 turkey bacon.

Serves 6 (serving size: about 1 2/3 cups soup and about 1 teaspoon bacon)

Nutrition Per Serving: 262 calories, 4 grams fiber

Source: MyRecipes.com

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