Submitted by: Coach Taryn
Prep Time: 30 Minutes
Cook Time: 30 Minutes
This soup is delicious and contains the superfood kale!
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