Recipe w/Chicken, Kale, & Quinoa: Tuscan Chicken Soup

So I was watching "The Kitchen" the other day on the Food Network and they mentioned that the top three search words on their site are:

  • chicken
  • kale
  • quinoa
These are currently the most popular foods that people want to cook with. Well, I've got you covered with this new Tuscan Chicken Soup, because it has all three in one recipe! I use kale and quinoa all the time, and have round-up posts for both: Kale here. Quinoa here. And they both happen to be superfoods in my new cookbook as well! 

Introducing Tuscan Chicken Soup:

This hearty Italian soup is packed with protein and over a full day's worth of vitamins C, A, & K!

On its own or served with provolone/parmesan grilled cheese, this meal is sure to please everyone at the table.

Tuscan Chicken Soup

Description

Tuscan Chicken Soup

Ingredients

1 tablespoon Olive Oil
1 tablespoon Coconut Oil
1⁄8   of an Onion (diced)
4 cups Diced Kale (stems removed)
1 tablespoon Minced Garlic
32 ounces Chicken broth
32 ounces Water
2 tablespoons WHITE Balsamic Vinegar
1 teaspoon Sea Salt
1 teaspoon Oregano
1 teaspoon Basil
2 cups Grape Tomatoes
1 1⁄2 cup Cooked Quinoa
2   Chicken Breasts (boiled & shredded)

Instructions

  1. Put olive oil and coconut oil in a large stock pan. Then add diced onion, diced kale, and minced garlic. Saute for approximately 6 minutes, until onion is slightly browned.
  2. Add in remaining ingredients, except for chicken. 
  3. In a separate pan, boil the chicken breasts for approximately 10 minutes or until cooked through.  Then let cool for 10 minutes before shredding with a fork or by hand. Then add it into the soup. 
  4. Let the soup simmer for 30 minutes. 
  5. Serve with provolone/parmesan grilled cheese (optional). 

Yields 6 Servings

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