This Chicken Soup with Kale and Quinoa could also be called THE HEALTHIEST SOUP OF ALL TIME. In fact, the last time I made it, I served it with an appetizer of french fries from the freezer. I did not feel bad about eating half the bag of fries by myself because I followed it with nothing but kale, quinoa, chicken, bell peppers, carrots…vegetable score!
This recipe (from the Slender Kitchen) requires A LOT of chopping. But it is so worth it. So either set aside a good amount of time for chopping…or, like me, chop one vegetable at a time every 30 minutes and toss it in the slow cooker in between playing hide and seek, dancing to the Frozen soundtrack, and explaining why it is impossible for anyone over the age of 10 to play ring around the rosie for more than 2 minutes (and that’s why playing ring around the rosie around here always leads to Baby Cupcake getting out her doctor’s kit to figure out what’s wrong with me while Sweet Cheeks slams the shot into my arm). Anyway, still works. And once it’s in the slow cooker, this meal is super DONE-ZO.
Luckily, when Eric and Jamie visited us back in September, they brought us the Vidalia Chop Wizard (truly they did not need to bring us a gift because it was totally a gift that 1. they visited us and 2. they drove a billion miles with their girls so we didn’t have to move an inch with ours).
This thing is pretty amazing. You roughly chop something like an onion or a bell pepper and then slam the Vidalia Chop Wizard shut. The little tray collects everything. It’s totally a time saver, a bit of a workout, and stress relief all in one! Anyway, I love it for this recipe especially.
Chicken Soup with Kale and Quinoa
2 pounds chicken breasts
1 cup quinoa, rinsed
1 bunch lacinato kale, stalks removed, chopped
3 ribs celery, chopped
3 carrots, chopped
2 bell peppers (red/green), chopped
1 serrano pepper, diced
1 onion, diced
6 garlic cloves, diced
8 cups chicken broth
3/4 teaspoon cumin
1/2 teaspoon thyme
salt and pepper
Add everything to the slow cooker. Cook on low for 8 hours. Use a wooden spoon or tongs to shred the chicken. Serve it up.
Source: adapted from the Slender Kitchen