You can’t talk about fall food without talking about soup! This is one of my all time favorite recipes, which is great because it has a lot of good-for-you veggies in it! I like to think that cancels out my typical fare of ice cream, cheez-its, and pop.
Recipe adapted from Iowa Girl Eats
1 Tablespoon extra virgin olive oil
1 carrot, chopped (1/2 cup)
1 rib celery, chopped (1/2 cup)
1/2 medium onion, chopped (1/2 cup)
salt & pepper
4 cups torn kale
1 garlic clove
8 cups chicken broth
1 teaspoon parsley (dried or fresh)
1/2 or 1 teaspoon dried thyme (depends on how you like thyme!)
2 large chicken breasts (about 1lb), cut in half
1 large sweet potato, peeled and chopped into 1/2″ cubes (2 cups)
1 large russet potato, peeled and chopped into 1/2″ cubes (1-1/2 cups)
2/3 cup quinoa, rinsed and drained
1/4 cup grated parmesan cheese
- Heat oil in large soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, about 10 minutes. Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 8 cups chicken broth, parlsey flakes, and dried thyme, then bring to a boil.
- Add chicken breasts to the pot then cook for 10 minutes, or until no longer pink in the center. Remove to a plate then add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, then cook for 10 minutes or until potatoes are tender and quinoa is cooked. Meanwhile shred chicken.
- Add shredded chicken back to the soup, then add parmesan cheese and stir to combine. Taste and add more salt & pepper if necessary. Serve topped with additional parmesan cheese, if desired.