This wonderful soup is both light and filling, thanks to the quinoa and kale. The flavors are very traditional of a chicken soup but the addition of nutmeg really makes this a feel good meal. Try this super easy recipe with your family or bring it to a dinner party- either way, everyone will be coming back for more!
3 lbs. chicken breast, patted dry and diced
1 Tbsp. vegetable oil
2 yellow onions: 1 coarsely chopped, 1 diced
6 cloves garlic: 3 smashed, 3 minced
2 ribs celery: 1 halved, 1 diced
2 carrots: 1 halved, 1 diced
1 tsp. dried thyme
6 c. water
1 tsp. Kosher salt plus more to finish
1/2 bunch kale, ribs removed, sliced thin
1 large sweet potato, peeled & diced
1/4 tsp. grated nutmeg
1 large ripe tomato, diced
freshly ground black pepper
2 c. quinoa
Make the broth:
Preheat oven to 250 degrees F.
Heat a Dutch oven or casserole with a tight fitting lid over medium high heat. Add the oil and when hot, add the chicken and brown it thoroughly. Remove chicken to a plate and set aside.
Turn heat to down to medium and add the coarsely chopped onion, 3 cloves of smashed garlic, 1 halved rib of celery, 1 halved carrot, and thyme. Stir around for a few minutes, then slowly add the water and 1 tsp. of salt. Add the chicken back into the pot and bring stock to a simmer. Cover and transfer to the oven. (Or, turn heat to low and simmer on top of the stove.)
Bake (or simmer) chicken for 1 1/2 hours, or until chicken is very tender. Remove chicken from the pot to a cutting board (it might break apart into pieces, which is fine). Let cool.
Strain stock through a colander into a large bowl. Skim fat from stock. Discard strained vegetables.
Making the soup:
Set the Dutch oven over medium heat and add the diced onion, diced garlic, diced celery, diced carrot, kale, sweet potato, and nutmeg. Saute for about 10 minutes, stirring a few times, until the onion is softened. Pour in the stock and add quinoa. Simmer, uncovered, for 10 minutes or until the carrot and sweet potato are tender and the quinoa is fully cooked.
Add salt and pepper to taste.