Well, my little guys have come down with Fall colds and whenever they get sick, I get motivated to make warm, healthy meals chock full of vitamins to get them back on the healthy track. I found a recipe that I modified based on what I had around the house and came up with a yummy, healthy, warm-you-to-the-middle soup! I could almost see the germs running from our house as we ate this for dinner! 🙂
Harvest Quinoa Chicken Soup
Recipe adapted from www.iowagirleats.com
1 Tbsp olive oil
2 carrots, peeled and chopped
1 small onion, chopped
salt & pepper
4 cups torn kale
3 cloves garlic, minced
8 cups chicken broth
1 can white kidney beans, drained and rinsed
1 Tbsp. fresh Italian parsley
1/2 tsp. dried thyme
1 bay leaf
1 rotisserie chicken, cleaned of bones and skin and shredded
1 large sweet potato, peeled and chopped into 1/2″ cubes (2 cups)
2 medium red potatoes, scrubbed and chopped into 1/2″ cubes
2/3 cup quinoa, rinsed and drained
1/4 cup grated Parmesan cheese
Heat oil in large soup pot over medium heat. Add carrot, and onion, season with salt and pepper, then saute until tender, about 7-10 minutes. Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 8 cups chicken broth, white beans, parsley, dried thyme, bay leaf, and then bring to a boil.
Add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, then cook for 10 minutes or until potatoes are tender and quinoa is cooked.
Add shredded chicken to the soup, remove bay leaf, then add Parmesan cheese and stir to combine. Taste and add more salt & pepper if necessary.
Serve topped with additional Parmesan cheese, if desired.
Tip: Use additional chicken broth when reheating soup, as quinoa will absorb much of the broth as it cools.
Husband Rating: 7 out of 10