Harvest Vegetable and Chicken Soup with Quinoa and Bacon

Name: Harvest Vegetable and Chicken Soup with Quinoa and Bacon
Total time: 100 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4 strips center cut bacon; 1½ cups chopped onion; 1½ cups diced butternut squash; ¾ cup chopped carrot; 1 teaspoon kosher salt, (divided); 6 medium garlic cloves, (minced); Cooking spray; 1 pound skinless, boneless chicken thighs or breasts, (cut into ¾ inch pieces); ½ teaspoon freshly ground black pepper, (divided); 6 cups low sodium chicken broth; 2 whole bay leaves; ⅔ cup uncooked quinoa, (rinsed through a fine sieve); 6 cups chopped kale; ¾ cup frozen corn; 2 teaspoons dried thyme

A hearty, winter soup packed with vegetables!

⏱️ 100 min 🔪 Prep: 60 min 🔥 Cook: 40 min 📊 Hard 👁️ 20 views

👨‍🍳 Start Cooking

Harvest Vegetable and Chicken Soup with Quinoa and Bacon

Foto: RecipeGirl

Ingredients

6 servings

4 strips center cut bacon
1½ cups chopped onion
1½ cups diced butternut squash
¾ cup chopped carrot
1 teaspoon kosher salt, (divided)
6 medium garlic cloves, (minced)
Cooking spray
1 pound skinless, boneless chicken thighs or breasts, (cut into ¾ inch pieces)
½ teaspoon freshly ground black pepper, (divided)
6 cups low sodium chicken broth
2 whole bay leaves
⅔ cup uncooked quinoa, (rinsed through a fine sieve)
6 cups chopped kale
¾ cup frozen corn
2 teaspoons dried thyme

Steps

Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon from the pan, reserving 1 tablespoon of drippings (scoop out and discard the rest). Crumble the bacon and set aside.
Increase the heat to medium high. Add the onion, butternut squash, carrot, and ¼ teaspoon salt to the drippings in the pan; sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove the mixture from pan and set aside.
Coat the pan with cooking spray. Add the chicken to the pan; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté 6 minutes or until the chicken is browned and done. Stir in the vegetable mixture, chicken broth, bay leaves, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil.
Add the quinoa to the pan; cover and simmer for 15 minutes. Add the kale, corn and thyme to the pan; simmer, uncovered, 5 minutes or until kale is tender. Discard the bay leaves. Ladle the soup into bowls and sprinkle with bacon.