Chicken, Kale and Quino Soup

By Joan_Z

Serves 6: Cal. 262; Protein 26.6; carb. 26.3; sodium 650 ml.

Ingredients

• 4 Center cut bacon slices
• 1 1/2 cups. chopped onion
• 3/4 c. chopped carrot
• 1 tsp. kosher salt - divided
• 6 garlic cloves, minced
• Cooking spray
• 1 lb. skinless boneless chicken thighs, cut into 3/4 inch pieces
• 1/2 tsp. fresh ground black pepper - divided
• 6 cups unsalted chicken stock
• 2 bay leaves
• 2/3 c. uncooked quinoa
• 6 cups chopped kale
• 2 tsp. thyme leaves

Preparation

Step 1

Cook bacon in a dutch oven over medium heat until crishp. Remove back from pan, reserving drippings. Crumble bacon & set aside.

Increase heat to medium-high. Add onion, carrot and11/4 tsp., salt to drippings in pan; saute 5 minutes, stirring occasionally. Add garlic, sautte 2 minutes, remove mixture from pan.

Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Saute 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 tsp. salt, and remaining 1;/4 tsp. 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 bacon.