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Chicken Kale and Quinoa Soup

Ingredients

3/4 c. carrot

1 tsp. sea salt

6 garlic

1 lbs. chicken thigh, skin-on

1/2 tsp. black pepper

6 c. chicken stock

2 bay leaf

2/3 c. white quinoa

6 c. kale

2 tsp. thyme, ground, organic

1 tbsp. coconut oil

1 1/2 c. onion

Directions

Heat coconut oil in a Dutch oven over medium-high heat. Add chopped onion, chopped carrot, and 1/4 teaspoon salt. Saute for about 5 minutes, stirring occasionally. Add minced garlic, and saute for an additional 2 minutes. Remove veggie mixture from pot.

Cut chicken into 3/4-inch pieces, and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, and add to pot. Cook for about 6 minutes, until chicken is browned and cooked through. Add veggie mixture back into the pot. Also, add chicken stock, bay leaves, and remaining salt and pepper. Bring to a boil.

Add quinoa to pot. Cover and simmer for 15 minutes. Add chopped kale and thyme to the pot. Simmer, uncovered, for about 5 minutes, until kale is tender. Discard bay leaves.

Serving size: approximately 1 1/2 cups