I love soups, especially when the weather starts to cool off from a long, hot summer. And by cool I mean when it drops below 70°F. I don't know if it's being a Texan, or just being maladjusted to cold weather, but I know I'm not the only one eager for fall. I mean, Pumpkin Spice rolls out at the end of August.
We serve this delightful soup for lunch on Saturday, using up any leftover Rosemary Chicken and Roasted Fall Veggies from the night before. I wrote this recipe using all uncooked ingredients, but please substitute with leftover roasted chicken or roasted veggies if you have them.
This recipe will make a pretty big batch, which is perfect if you're wanting to make warm and hearty lunches for the week.
- 3 Tbsp olive oil
- 1 lb chicken breasts or thighs
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups water
- 6 cups Chicken Stock
- 3 Tbsp Italian seasoning
- 2 Tbsp saltless seasoning
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- Salt and pepper
- 1 cup quinoa
- 1 butternut squash, cubed
- 1 container of mushrooms, sliced or quartered
- 1 cup of green beans, cut in half
- 1 (14-ounce) can of unsweetened coconut milk
- 2 cups kale, chopped
- In a large pot over medium heat, heat oil and brown chicken, about 5 minutes on one side. Flip and push to the side and add carrots, celery, and onion and sauté until onions are translucent, about 5 minutes. Add garlic, and cook until fragrant.
- Add water, scraping the bottom of the pot. Add chicken stock, seasoning, and veggies. Bring the soup to a low boil.
- Stir in quinoa, reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add kale, stirring to wilt. Add coconut milk, and stir until combined.
- Enjoy with crunchy bread.
Tips to Reduce Food Waste
Use leftover roasted veggies (anything you have) in place of the fresh veggies in this soup. You can also use leftover chicken or turkey!