Healthy and Hearty Quinoa, Chicken and Kale Soup
Posted on February 22, 2014
by Liz Jackson
Welcome to the seventh installment of Slow Liz’s 2014 Slow Cooker Challenge!
Recipe: Cooking Classy – Slow Cooker Quinoa, Chicken and Kale Soup
The Food Network revealed the top three most searched ingredients on their website. All you have to do is look at the title of this post to figure out what they were. It felt very important to me to slow cook a recipe using all three. This might be the best recipe I’ve made so far. It’s really that good. It’s fresh, hearty, and packed with protein.
The recipe called for celery, but Wifey and I HATE celery in soups. It’s not the flavor that we hate, it’s the texture. So I invented a super genius idea and it worked really well. I cut the celery into large chunks and stuck it in the broth. Once it was time to eat, I fished out the celery chunks and threw them out. It worked like a charm, but the plate of mushy celery looked all sorts of disgusting. I would like to meet the person who says their favorite food is cooked celery.
I didn’t add any rosemary to the soup because of the rosemary fight Wifey and I had during Week 1 of Slow Liz’s 2014 Slow Cooker Challenge (as a reminder, Wifey said she didn’t like rosemary… while she was eating rosemary focaccia at Macaroni Grill). Wifey then came home and said this recipe actually needed the rosemary because the ingredients were all bland in nature. And I said it wasn’t bland. And she said it was… so she added more lemon and some red pepper flakes and then she thought the soup was better. I thought it tasted the same. Oh, we also piled parmesan on top. But yeah, it was fantastic. I recommend you make it (with or without the rosemary). And leftovers made me very happy.
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