This recipe is so good for your body and your soul. It's loaded with healthy proteins from the chicken, quinoa, and chickpeas! There is lots of vegetables to give you precious vitamins and minerals. It's hot and steamy. Top it with a little parmesan cheese. You will think you have died and gone to heaven.
Anna Pearl's Chicken Kale Quinoa Soup
Makes 6 servings
1 Tbls. Olive Oil
1 Yellow Onion, diced
1 Green Pepper, diced
4 Garlic Cloves, finely diced
2 Chicken Breasts, Boneless, Partially Frozen, diced into bite-sized pieces
2 Quarts Water
1 Knorr Chicken Bouillon Cube
2 Teas. Italian Seasoning
2 16 oz. cans Tomatoes, diced
1 16 oz. can Chickpeas or Garbanzo Beans
1 Bunch Kale, chopped
Salt and Pepper to Taste
Parmesan Cheese to garnish
In a Dutch oven, heat olive oil. Sauté diced onions until translucent. Add diced green pepper. Sauté for 4 minutes. Add diced garlic and sauté for an additional 3 minutes. Transfer onion/pepper/garlic mixture into a stock pot.
Place chicken into Dutch Oven. Sauté until no pink shows in center. Add to stock pot. Add a little bit of water to the Dutch Oven, stir around, and pour into the stock pot.
Add Water, Bouillon, Italian Seasoning, Tomatoes, Chickpeas and Kale. Bring the soup to a boil. Lower the heat and let simmer for 30 to 40 minutes, until kale is tender. Top with Parmesan Cheese to garnish.