Chicken, Quinoa and Kale Soup

Chicken Kale Quinoa SOup
Ali Allen Copyright © 2015
  • Yield: 4 servings


4cups chicken stock
4medium boneless, skinless chicken breasts
14ounces bag of kale, thoroughly washed and stalks removed, then shredded
1 3/4cups green peas
2cups cooked quinoa
A swirl of Sriracha sauce (optional), to serve


  1. Heat the stock in a large saucepan over medium heat, add the chicken breasts, and simmer for 15 minutes, then remove them from the stock and let cool for 10 minutes.
  2. Hand shred the meat and either return to the stock or place in the fridge in an airtight container until needed. Store for no longer than 2 days. Likewise, you can cool and store the stock in the fridge after this stage.
  3. To finish off your dish, heat the stock in a large saucepan, add the chicken and kale, and simmer for 2 to 3 minutes. Add the green peas and quinoa and heat for another couple of minutes until steaming hot but not boiling.
  4. Serve with sriracha sauce, if you wish.

Recipe reprinted with permission from The Magic of Broths © 2016 by Nick Sandler, Kyle Books

Nutritional Info *per serving

  • Calories 504
  • Fat 14.7g
  • Saturated Fat 1.5g
  • Sodium 1.5g
  • Carbohydrate 24g
  • Fiber 11.2g
  • Sugars 3.9g
  • Protein 63.5g