Chicken Veggie Soup

By Gams

Ingredients

• 1 tablespoon olive oil
• Two 6-ounce boneless, skinless chicken breasts, cubed
• 1 cup quinoa, rinsed
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 sweet potato, cubed
• 1 small yellow onion, diced
• 1 Yukon gold potato, cubed
• Kosher salt and ground black pepper
• 6 cups Beef Bone Broth, recipe follows
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 3 leaves kale, cut into ribbons
• 4 pounds beef bones, including marrow, knuckles and feet
• 1 tablespoon tomato paste
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 head garlic, sliced in half
• 1 yellow onion, cubed
• 1 tablespoon peppercorns
• 2 sprigs fresh thyme
• 2 bay leaves

Details

Servings 8
Preparation time 20mins
Cooking time 425mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.