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Chicken and Greens Soup

A warming blend of spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Image of Chicken and Greens Soup
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 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

  1. Wash hands with soap and water. Wash hands, knife and cutting board after touching raw chicken.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large saucepan or soup pot, heat oil on medium.
  4. Add chicken and stir to brown, about 3 minutes.
  5. 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.
  6. Add broth, quinoa, turmeric and cayenne pepper. Bring mixture to a bowl, turn heat to medium and simmer for 5 minutes.
  7. Add greens, curry powder, ginger and paprika. Cook for 15 minutes. Add salt or bacon after 10 minutes, if desired.
  8. 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.

Comments

Submitted by walscaro on Mon, 01/22/2024 - 15:52

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.

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