A warming blend of spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Chicken and Greens Soup
Ingredients
1 Tablespoon vegetable oil
1 boneless uncooked chicken thigh, cut to bite-sized pieces (about 4 ounces or ½ cup)
1 cup chopped onion
½ cup chopped carrot
3 cloves garlic, minced or ¾ 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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
You might also like...
Prepare:
15 minutes
Makes:
10 cups
Pineapple Veggie Chicken
Pineapple Veggie Chicken
Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic and ginger.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
10 cups
Fruit Cooler
Fruit Cooler
Use your favorite fruit to make this sweet and refreshing drink to make on a hot summer day with your favorite fruit.
Prepare:
5 minutes
Makes:
4 cups
Cilantro Lime Tuna Wrap
Cilantro Lime Tuna Wrap
A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Low-Fat Tartar Sauce
Low-Fat Tartar Sauce
A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Prepare:
20 minutes
Cook:
15 minutes
Makes:
1 cup
Comments
Chicken and Greens Soup is satisfying and delicious, especially when made during a winter storm. We thought the spices were right on as written; I picked an amount of cayenne in the middle of the suggested range. I did use frozen greens. We enjoyed it with master mix biscuits for a comforting and healthy meal. Leftovers were excellent for lunch the next day.