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Marya asked for the recipe on the Cooking Light Soup that I made and loved.

It has the 3 top requested ingredients for our home:  chicken, kale and quinoa.

TIP:  Rinse the quinoa thoroughly or it will have a bitter taste.


4 slices bacon (I used 5 turkey and added 1 tbsp. of evoo)
1-1/2 C chopped onions
3/4 C chopped carrots
1 tsp. salt separated (I used kosher)
6 cloves of minced garlic
Cooking spray
1 lb. chicken thighs in 3/4” pieces
1/2 tsp. pepper
6 C unsalted chicken stock
2 bay leaves
2/3 C uncooked rinsed quinoa
6 C chopped kale
2 tsps. thyme

In a large Dutch oven, cook bacon in medium heat until crisp.  Remove bacon and leave drippings.  Crumble bacon and set aside.

Increase heat to med-hi.  Add onion, carrots and 1/4 tsp. salt.  Saute 5 minutes-stir occasionally.  Add garlic and sauté 2 more minutes.  Remove from pan.

Spray pan and add chicken.  Season with 1/4 tsp. salt and 1/4 tsp. pepper.  Saute about 6 minutes until done.  Stir in veggie mix, stock, bay leaves, remaining S & P.  Bring to a boil.

Add quinoa, cover and simmer 15 minutes.  Add kale and thyme and simmer uncovered about 5 minutes or until kale is wilted.  Remove bay leaves and serve.  Top with 1 tsp. bacon crumbles.

Makes 6 1-2/3 C servings.  Cal:  262  Protein:  26.6 Fiber: 3.9 Sodium: 650

Serve with some artisan bread for dunking!

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