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Chicken, Kale and Quinoa Soul Soup

A light soup to sip in summer or warm you in winter

Time
45 minutes
Serves
4
Calories
327

Ingredients

  • 50g prosciutto strips
  • 1 onion, diced
  • 2 carrots, diced
  • 4 garlic gloves, minced
  • 400g chicken thigh, cut into strips
  • 1 x 400g tin black beans
  • 2 bay leaves
  • 6 cups chicken stock
  • 1/2 cup dried quinoa, rinsed with cold water
  • 6 cups kale, shredded
  • 2 tsp thyme leaves

Method

  1. Place the prosciutto strips into the large pot over med-high heat and fry, turning regularly, until crispy. Remove from the pan and break into chunks. Set aside.
  2. Reduce heat to medium and sautee the onion and carrot in the remaining oil from the prosciutto until soft. Add the garlic and sautee for an extra minute.
  3. Add the chicken and black beans to the pan and cook, stirring regularly, until chicken is cooked through.
  4. Add the stock and bay leaves to the pot. Bring to the boil and then reduce to a simmer for 10 minutes.
  5. Stir in the quinoa and cook for a further 10 minutes.
  6. Add the kale and cook for 5 minutes or until kale softens. Season well with salt and pepper.
  7. Serve topped with crispy prosciutto and thyme leaves.