Chicken Kale Quinoa Soup

Chicken Kale Quinoa Soup is a fresh and bright soup. This delicious soup is amazing with fresh-baked crusty bread served on the side.

– 4 slices bacon – 1 pound boneless, skinless chicken thighs, cut into bite-size pieces – 1 teaspoon salt – ½ teaspoon black pepper – 1 teaspoon ground thyme – 1 onion, chopped – 3 carrots, peeled and chopped – 6 cloves garlic, minced – 2 bay leaves – 6 cups chicken stock – ⅔ cup uncooked quinoa, rinsed – 6 cups kale, stems removed and cut into 1 inch pieces


Gather and measure ingredients.

In a large stockpot or Dutch oven, cook bacon over medium heat until done. Remove bacon from pot and drain. Chop and set aside for serving.

Add chicken to pot and increase heat to medium-high. Season chicken with salt, pepper, and thyme. Cook chicken for 6 minutes, cooking chicken on all sides.

To the chicken, add onion, carrots, and garlic, cooking for 5 to 6 minutes or until the vegetables are softened but not mushy. Stir in the bay leaves and chicken stock. Bring to a boil.

When the soup comes to a boil, add the quinoa. Cover and simmer for 15 minutes or until the quinoa begins to soften but has not released the curly grain.

Remove lid and add kale to the soup. Continue cooking for an additional 5 minutes or until the kale is tender.