Ingredients
Aromatics
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- 2 cloves garlic, minced
Spices
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Protein
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 large sweet potato, peeled and diced
- 1 cup chopped kale
Liquids
- 6 cups low-sodium chicken broth
Grains
- 2/3 cup quinoa, rinsed
Optional Garnishes
- Grated Parmesan cheese
- Fresh chopped parsley
- Crusty bread for serving
Instructions
1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds, stirring constantly.
2. Season and simmer: Add the thyme, parsley, bay leaf, salt, and pepper. Pour in the chicken broth and bring to a boil.
3. Cook the chicken: Carefully add the chicken pieces to the pot. Reduce heat to a simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove chicken to a plate and set aside to cool slightly.
4. Add vegetables and quinoa: Return the pot to a simmer and add the sweet potato and quinoa. Cook until the sweet potato is tender, about 15-20 minutes.
5. Shred chicken and add kale: While the soup simmers, shred the chicken into bite-sized pieces. Once the sweet potatoes are tender, stir in the kale and shredded chicken. Cook until the kale is wilted, about 2-3 minutes more.
6. Adjust seasoning and serve: Remove the bay leaf. Taste the soup and adjust salt and pepper if needed. Ladle into bowls and top with Parmesan cheese and fresh parsley, if desired. Serve with a side of crusty bread.
Tips
Make it vegetarian: Substitute vegetable broth for chicken broth and use firm tofu or chickpeas instead of the chicken.
Customize your veggies: Add other seasonal vegetables like butternut squash, chopped greens, or bell peppers.
Add a flavor boost: A splash of lemon juice or a spoonful of white miso paste can brighten the flavors.
Make it ahead: This soup gets even better the next day, making it ideal for meal prep.
Freeze leftovers: Cool completely and freeze portions for a later meal.
