Chicken, Kale, and Quinoa Soup

Ingredients

  • 4 center-cut bacon slices
  • 1 ½ cups chopped onion
  • ¾ cup chopped carrot
  • 1 teaspoon kosher salt, divided
  • 6 garlic cloves, minced
  • Cooking spray
  • 1 pound skinless, boneless chicken thighs, cut into ¾-inch pieces
  • + 6 more ingredients
    • ½ teaspoon freshly ground black pepper, divided
    • 6 cups unsalted chicken stock
    • 2 bay leaves
    • 2/3 cup uncooked quinoa
    • 6 cups chopped kale
    • 2 teaspoons thyme leaves

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside. 2. Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Rem...

View full recipe at SpringPad

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