Kale & quinoa chicken soup 

Kale & quinoa chicken soup

Gluten free

   This soup was so delicious I cannot wait to eat it again for lunch today. I wanted a warm hearty soup without the guilt of noodles or dairy. I started with a traditional chicken soup and added kale and chickpeas to make sure it felt like a complete dinner. You have to make this one. 


  1. 1 whole organic chicken (I take skin off)
  2. 3 stalks celery 
  3. 3 large carrots
  4. 1 half yellow onion
  5. 1-2 cups mushrooms (depending on your taste)
  6. 3/4 cup quinoa 
  7. 10 oz. bag kale (I removed stems) 
  8. Salt & pepper
  9. 1/2 can chickpeas 
  10. Fresh rosemary ( a sprig or 2)
  11. Fresh thyme ( a sprig or 2)
  12. Fresh sage (a sprig or 2) you can also buy a poultry blend of fresh herbs for all 3. 
  13. About 8 cups of water depending on your pot size. 

 First bring water to a boil over stove, I usually do this while I am trimming my chicken of fat and skin. Place chicken in pot next while you chop your veggies. Add chopped carrots, onion and celery. Add herbs, salt and pepper and continue to let simmer on med-high for about an hour. Organic young chickens are usually a little smaller and sometimes it only takes me about 45 minutes. Your chicken should be close to falling from the bone at this time. 

   Remove chicken from water and place aside. This may be difficult as sometimes there is broth in the cavity. Be careful not to spill it on you. HOT! I use tongs and it makes this easier. If the chicken is falling apart it can also splash in you too. Reduce heat to med or med-low depending on stove. Add kale,mushrooms, chickpeas and quinoa. 

  Shred the chicken from the bone, and add back into the pot as the newly introduced ingredients cook. Let kale cook down and quinoa soften for about 15-20 minutes. Keep your pot covered. You can skim fat from top of pot as you go as well. 

Voila! Homemade chicken soup! So good. 
Stay Tasty & True (and warm) 

Xoxo Brittany 

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