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.

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.

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.

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.