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Chicken Kale Quinoa Soup

  • Author: Wendy Hilton


This hearty and yummy Chicken Kale Quinoa soup is loaded with antioxidant-rich kale,  nutritious quinoa, and immune-boosting garlic. It’s also got the delicious flavors of bacon (because who doesn’t love bacon) and plenty of spices. It’s a great dinner choice for the whole family, whether the cold winter months have you in full-on “soup mode,” or you are feeling a bit under the weather and need a little bit of extra nutrition.  This flavorful soup also comes together quickly, making it great for busy weeknights. If you’re looking for a healthy and delicious spin on classic chicken soup, you’ll love this recipe!




4 slices bacon

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground thyme

1 onion, chopped

3 carrots, peeled and chopped

6 cloves garlic, minced

2 bay leaves

6 cups chicken stock

⅔ cup uncooked quinoa, rinsed

6 cups kale, stems removed and cut into 1 inch pieces


  1. In a large stock pot or dutch oven, cook bacon over medium heat until done. Remove bacon from pot and drain. Chop and set aside for serving.
  2. Add chicken to pot and increase heat to medium-high. Season chicken with salt, pepper, and thyme. Cook chicken for 6 minutes, cooking chicken on all sides.
  3. To the chicken, add onion, carrots, and garlic, cooking for 5 to 6 minutes or until the vegetables are softened but not mushy. Stir in the bay leaves and chicken stock. Bring to a boil.
  4. When the soup comes to a boil, add the quinoa. Cover and simmer for 15 minutes or until the quinoa begins to soften but has not released the curly grain.
  5. Remove lid and add kale to the soup. Continue cooking for an additional 5 minutes or until the kale is tender.
  6. Serve topped with cooked bacon. Sprinkle with grated Parmesan cheese if desired.