Chicken Kale Quinoa Soup

Chicken Kale Quinoa Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 6.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 563.1 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken Kale Quinoa Soup calories by ingredient
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Introduction

I cannot eat pasta anymore, but had a brainstorm that quinoa might be a good substitute (plus add a bunch more protein). This soup took care of my chicken noodle soup craving! I used beautiful homemade stocks, but any store-bought stock or broth would do. I cannot eat pasta anymore, but had a brainstorm that quinoa might be a good substitute (plus add a bunch more protein). This soup took care of my chicken noodle soup craving! I used beautiful homemade stocks, but any store-bought stock or broth would do.
Number of Servings: 8

Ingredients

    12 oz cooked chicken, shredded
    3 medium carrots, sliced thinly
    1/2 large turnip, diced
    1 medium head kale, washed and torn
    4 cups homemade chicken stock
    4 cups homemade vegetable stock
    3 cups cooked quinoa
    salt, pepper and sage, to taste

Tips

Note, you could use any vegetables you prefer in this soup. Since I was adding quinoa, I chose to use turnip instead of potatoes. I would have added celery if I had had it available. This soup comes out tasting very much like chicken noodle soup to me, but doesn't have noodles to overfill me.


Directions

Wash the kale and remove leaves from stems; discard stems. Tear kale into bite-sized pieces and set aside.

Add all other ingredients except quinoa and kale to slow cooker and cook on LOW for 4-6 hours. Turn cooker to HIGH and add kale. Cover and cook 1-2 hours on HIGH until the leaves are bright green and cooked through. Add quinoa and cook until heated through.

Serving Size: Makes 8 1-1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.

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