Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 1 medium sweet potato, peeled and cubed
- ½ cup quinoa, rinsed
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 3 cups kale, chopped (stems removed)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Juice of 1 lemon
Optional Garnishes:
- Fresh parsley or cilantro, chopped
- Grated Parmesan (optional for non-dairy-free versions)
- Crushed red pepper flakes
Instructions:
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until softened.
- Stir in the garlic, thyme, and smoked paprika. Cook for another minute until fragrant.
- Add Sweet Potatoes and Quinoa:
- Stir in the sweet potato cubes and quinoa. Pour in the chicken broth and bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the sweet potatoes and quinoa are tender.
- Add Chicken and Kale:
- Stir in the shredded chicken and chopped kale. Simmer for another 5 minutes until the kale is wilted and tender.
- Season and Finish:
- Add lemon juice and season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with parsley, crushed red pepper flakes, or Parmesan (if desired).
This Vegetable Chicken Soup is a nutrient-packed, hearty meal that’s perfect for any season. Kale and sweet potatoes provide a boost of antioxidants, while quinoa adds protein and fiber to keep you full and energized. It’s the ultimate healthy comfort food!
