Quinoa Chicken and Kale Soup

Olive oil, as needed

2 chicken breasts, cubed

½ cup onion, small diced

½ cup celery, small diced

2 cloves fresh garlic, peeled and minced

⅓ cup quinoa, rinsed

1/2 cup canned northern beans, drained and rinsed

2 tsp thyme, minced

2 cups kale, roughly chopped

1 tsp lemon juice

2 quarts vegetable stock

1 Tbsp fresh parsley, minced

Salt and pepper to taste

  1. In a large pot, heat olive oil on medium heat.  Add chicken, onion, celery, and garlic.  Cook until the onion is translucent, about 4-5 minutes.  
  2. Add quinoa, beans, thyme, kale, lemon juice, vegetable stock, parsley, salt and pepper.  Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Adjust seasonings.  Serve hot.