A little Chicken Soup (with quinoa and kale). There’s a snow storm in the mid-west heading east. So this soup will help keep you warm and nourished. And for those of you who live in a warm climate, in another part of the world…maybe you can save it for a rainy day.
Makes about 2 quarts
1 split chicken breast,
2 1/2 quarts water
1 cup quinoa – cooked according to package directions
8 oz. kale – leaves torn in random pieces, removed from the center core
2 carrots – cut in large pieces
2 celery stalks – cut in large pieces
Small handful of fresh parsley – about 6 – 8 stems
1 or 2 ripe tomatoes,
1 teaspoon freshly grated ginger
Place a large saucepan over medium heat. Add enough oil to lightly cover the bottom of the pan (about 2- 3 tablespoons) and heat.
Add the onions, the ginger and sauté gently for 4 – 5 minutes or just until the onion softens.
Add the chicken, the veggies and 2 1/2 quarts water, raise heat to medium/high and bring to a boil.
Season with salt and pepper, lower the heat and simmer for about an hour or so until the chicken is cooked and the liquid has significantly reduced and concentrated in flavor. If it still tastes a bit weak, add a teaspoon or two of chicken base.
Skim any scum that may form on the top and remove as best as you can. This is so you’ll have a clearer broth.
Pour the soup through a sieve so you’re left with just a clear broth.
Add the kale and cooked quinoa. Check the seasoning.
Plate and enjoy.