Name: Chicken and Greens Soup
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 6 cups
Ingredients: 1 Tablespoon vegetable oil 1 boneless uncooked chicken thigh; cut to bite-sized pieces (about 4 ounces or 1/2 cup) 1 cup chopped onion 1/2 cup chopped carrot 3 cloves garlic; minced or 3/4 teaspoon garlic powder 5 cups low-sodium broth (any type) 3 Tablespoons quinoa (rinse if not pre-rinsed) ¾ teaspoon turmeric ¾ to 1½ teaspoons cayenne pepper (see Notes) 2 cups chopped leafy greens (try kale; spinach or cabbage; or a mix of any) 2 teaspoons curry powder ¼ teaspoon allspice ½ teaspoon ground ginger ¼ teaspoon paprika ¼ teaspoon salt or 2 pieces cooked and chopped turkey bacon

A warming blend of African Heritage spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.

Prep time: 20 minutes
Cook time: 25 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
1 boneless uncooked chicken thigh, cut to bite-sized pieces (about 4 ounces or 1/2 cup)
1 cup chopped onion
1/2 cup chopped carrot
3 cloves garlic, minced or 3/4 teaspoon garlic powder
5 cups low-sodium broth (any type)
3 Tablespoons quinoa (rinse if not pre-rinsed)
¾ teaspoon turmeric
¾ to 1½ teaspoons cayenne pepper (see Notes)
2 cups chopped leafy greens (try kale, spinach or cabbage, or a mix of any)
2 teaspoons curry powder
¼ teaspoon allspice
½ teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon salt or 2 pieces cooked and chopped turkey bacon

Directions

Wash hands with soap and water. Wash hands, knife and cutting board after touching raw chicken.
In a large saucepan or soup pot, heat oil on medium.
Add chicken and stir to brown, about 3 minutes.
Stir in onion, carrot and garlic. Cook for about 5 minutes, stirring as needed to keep chicken and vegetables from sticking. Add a few tablespoons water, if needed.
Add broth, quinoa, turmeric and cayenne pepper. Bring mixture to a bowl, turn heat to medium and simmer for 5 minutes.
Add greens, curry powder, ginger and paprika. Cook for 15 minutes. Add salt or bacon after 10 minutes, if desired.
Refrigerate leftovers within 2 hours.

Notes

No chicken thigh? Use about 4 ounces (½ cup) of any type of uncooked chicken or other protein.
Use the amount of cayenne pepper that matches your taste for a mild or a spicy soup.
Try frozen chopped greens instead of fresh. Add about ½ cup in step 5.
No quinoa? Try a different quick-cooking whole grain such as bulgur or instant brown rice or about ¾ cup of any cooked whole grain.

Thanks to the African Heritage Work Group for this recipe.