Ingredients: Makes 8 servings
2 teaspoons canola oil
3 ounces chopped celery
8 ounces chopped onions
6 ounces chopped carrots
1 1/2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
1 quart chicken broth
12 ounces chicken breast, cut into 3/4-inch cubes
3 ounces dry quinoa
2 ounces chopped kale
2 teaspoons lemon juice
3/4 teaspoons salt
1/4 teaspoon black pepper
Directions:
- In a soup pot, heat oil over medium heat. Add celery, onions, and carrots and sweat until translucent. Stir in garlic and thyme. Cook until fragrant.
- Add chicken broth and bring to simmer. Stir in cubed chicken and cook until chicken is cooked through.
- Stir in quinoa and kale. Cook just until quinoa is tender, about 7 minutes.
- Remove soup from heat. Stir in lemon juice, salt, and pepper and serve.
Serving Size:
One serving: 1 cup
Nutritional Information:
Nutrition Info (per serving): 130 calories, 3 g fat, 0.5 g saturated fat, 320 mg sodium, 13 g carbohydrates, 2 g sugar, 2 g fiber, 12 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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