• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

02.16.2014

Chicken Soup with Kale and Quinoa {Healthy + Easy}

Quinoa Kale Chicken Soup-3

All I ate yesterday was this soup, and cookies.

I mean, a lot of each of them, but very little variety throughout the day. I made both because I had cravings – and satisfy said cravings, I did. I hear this cold spell they call “winter” may be breaking soon, but until then, I am all comfort foods, all the time.

Quinoa Kale Chicken Soup

This soup is incredibly healthy and satisfying – homemade stock, organic chicken, quinoa, kale, and veggies. It also serves as a reminder that when you like all of the ingredients that go into a dish, chances are very high that you will like the end result … and return to the pot for more. Like 4 times.

Quinoa Kale Chicken Soup-2

Stay warm!

Ingredients:

– 3 carrots {wash all; leave one unpeeled and cut it into three pieces; peel two, and cut the tops and bottom off of them}
– 2 pieces of celery {wash all; cut into three pieces each}
– 1 yellow or white onion {wash it; prep it to get read to chop; cut off the top and bottom, and remove the outer peels}
– 2 bay leaves
– 1/2 t whole black peppercorns
– 1 t kosher salt
– 1 whole organic or hormone-free chicken, any size
– water {about 6-10 cups}
– 1 t dried thyme
– 3 cloves garlic, sliced
– 3/4 c uncooked quinoa, rinsed well and dried
– 1 bunch lacinato kale, washed and sliced in to thin ribbons, and then roughly chopped

How do I make it?

  • Place the unpeeled carrot, the celery, and the trimmings (the parts you cut off and wouldn’t eat) from the carrots, celery, and onion in a large soup pot. Add the bay leaves, peppercorns, and salt. Bring the pot over to the counter next to the sink.
  • Wash the chicken in the sink and remove the bag of giblets, if it’s inside the chicken. Pat dry with paper towels (just so it doesn’t drip).
  • Place the chicken on top of the vegetable trimmings. Cover with water until the chicken is submerged by an inch.
  • Bring to a boil over high heat; when it boils, reduce the heat so the liquid is just simmering – this is about medium heat for me because the pot is so full.
  • Cook for about an hour.
  • During this time, dice the onion, slice the garlic, and slice the two remaining carrots into coins less than 1/4″ thick.
  • After the hour, try to skim off any fat from the top, but don’t worry, you will have another chance to skim off fat.
  • Place a very large bowl (or another soup pot) in your sink, and place a colander inside. Have a second large bowl, and a fine mesh strainer available close by.
  • Remove the chicken from the pot with tongs, and place on a surface with a lip (like a curved plate). Let it cool for a bit.
  • Meanwhile, carefully pour the contents from the pot into the colander that is inside the bowl. Discard what lands in the colander – you only want to keep the chicken stock (and the chicken, which you have set aside).
  • Place the fine mesh strainer over the second bowl, and pour the chicken stock from the first bowl into the second.
  • Now, you could choose to cook right through to completion {if you do, skip down to the next curly brackets}. But because the quinoa and kale will soak up the stock, I would stop here to refrigerate the stock overnight, to let the fat rise to the top (then the quinoa and kale will be cooking in slightly healthier stock – I mean, not a TON healthier, but every bit counts, right?). To do so, let the stock cool enough that you can put it in a container that seals tight (like a thick plastic pitcher with a snap-on lid). Pull the chicken off the bone, and refrigerate separately. Refrigerate the carrots, onion, and garlic as well.
  • The next day, skim the fat off of the stock.
  • {If you decide to cook straight through, start again HERE:} Heat a large soup pot over medium-high. Add a bit of olive oil and cook the diced onion and carrots until they start to soften; add the garlic and thyme, and cook for a few minutes more.
  • Add the strained, skimmed stock back to the pot, and bring back to a boil.
  • Add the quinoa, and cook with the lid off for 10-12 minutes, or until the “tails” form on the quinoa.
  • Add the shredded kale, and cook for just a few minutes more. Add the chicken and heat through.

Quinoa Kale Chicken Soup-4

More info please?

This is another great lunch to bring to work – just keep a pitcher in the work fridge, and have a bowl on hand for heating.

The kale will hold up well to the boiling and being submerged in liquid for a few days.

If you liked this post, I recommend:

  • Chicken Noodle Soup {Healthy + Easy}Chicken Noodle Soup {Healthy + Easy}
  • Kale and Quinoa Salad with Honey-Ginger DressingKale and Quinoa Salad with Honey-Ginger Dressing
  • Sweet Potato, Kale, and Apple HashSweet Potato, Kale, and Apple Hash
  • Broiled Avocados with Chipotle + CheddarBroiled Avocados with Chipotle + Cheddar
  • New Year’s ResolutionsNew Year’s Resolutions
  • Marinara Quinoa with ChickenMarinara Quinoa with Chicken
  • Print
  • Email
  • Tweet

Posted In: Mains (Lunch + Dinner), Recipe, Soups + Stews

Reader Interactions

Comments

  1. Yang says

    03.10.2014 at 1:50 pm

    Ah!!! I love your new look! Congrats!

    Reply
    • my utensil crock says

      03.23.2014 at 1:04 pm

      Thank you! Have hit some hitches but I think it’s almost there. Appreciate the support!

      Reply
  2. Bunny Eats Design says

    02.20.2014 at 9:02 pm

    My husband has been very sick this week and I made him a big pot of chicken and vegetable soup similar to this. I used mix of quinoa and pearl barley. He finished the whole pot! I skimmed the oil off the top as I went along, though I’ve read you can also soak up the layer of oil with a paper towel or a slice of bread.

    Reply

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

Cheers to Soy! Sushi has been an unexpected 🤌🏼of this trip.
No one told me there would be gyros 😍 Swollen n No one told me there would be gyros 😍 Swollen neck from sun poisoning aside, this day is looking up. #gyrosnachos
I have to say, this is one of my bossiest shots ye I have to say, this is one of my bossiest shots yet. Worth it, I say ;) Thanks for dealing with me, always. @jeanyvi and @lanerbugg14, dinner is on me tonight! @beachesturksandcaicos #allinclusive
I fell behind in notable food posts, but thought I I fell behind in notable food posts, but thought I would pick up right here, with my “coffee course” this morning. 👋🏼 from @beachesturksandcaicos
Leftover chocolate flourless cake for breakfast, j Leftover chocolate flourless cake for breakfast, just like the Israelites fleeing Pharoah. #passover2022
As we say in my family, “May your meringues brea As we say in my family, “May your meringues break when you put them in a container so you ‘have’ to eat them all.” We don’t actually say that but we do love meringues. Happy Passover to all celebrating, from Washington DC.
Leftovers from Friday night’s @callyourmotherdel Leftovers from Friday night’s @callyourmotherdeli Passover brisket tacos and pastrami fried rice!
Final meal of the weekend, at Trailhead in Black M Final meal of the weekend, at Trailhead in Black Mountain. Swipe for the appetizer —>
But who will make me my three-course breakfast tom But who will make me my three-course breakfast tomorrow morning when I’m back home? 😔 @sweetbiscuitinn, You are invited to take your show on the road! Chia pudding course was first, followed by chorizo frittata with roasted potatoes and citrus salad, and… strawberry shortcake biscuit.
Sangria + some of our many courses + cute jamon st Sangria + some of our many courses + cute jamon station + cute us ✨
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.