White Bean, Chicken, and Kale Soup

This is a simple white bean and chicken soup with lots of fresh herbs, and kale.  

Perfect for fall.  

Except that I live in Florida and fall doesn't really exist here.  

We compensate though, we still eat soup, and then swim in the pool. 

It's a tough life. 

Did I mention that this soup is picky teenager approved? 

1/2 large onion (chopped)
4 garlic cloves, chopped
1/4-1/2 cup whole wheat flour (or white)
2 Tablespoons coconut oil
4 cups chicken broth
4 cups water
Chicken bouillon to taste if desired
1-2 teaspoons salt
4 sprigs fresh thyme, chopped
4 large fresh basil leaves, chopped
3 sprigs parsley, chopped
1 small bunch (8 leaves) oregano, chopped
1 medium jalapeno diced (optional)
Black pepper to taste
1 teaspoon cumin
2 cans Great Northern Beans (white) (undrained)
1 can Garbanzo Beans/Chick peas (undrained)
12 stalks curly kale leaves, washed and leaves torn away from stalks (discard stalks)
4 large boneless, skinless chicken breasts, diced

Heat coconut oil in saucepan. Once hot, add onions and garlic, (and jalapeno if you feel daring).  Sautee until tender.  Add flour and stir to coat.
Allow to cook for 30 seconds to make a roux, then slowly add broth and stir until roux is dissolved.
Add water, salt, and beans.  Use the bottom of a cup, or potato masher to smash beans slightly - not all of them, perhaps a third.  This will also help to thicken the soup.
Add spices, and diced chicken.
If using a pressure cooker, cook for 15-20 minutes.  If using a regular soup pan, cook for 30-40 minutes until chicken is tender, and everything is well combined.

Add kale, and allow to cook for an additional 5-10 minutes prior to serving.
Salt and pepper to taste.

Kale and Quinoa Asian Style Soup

Here's my twist on an Asian style soup I tried yesterday. I loved the use of kale and quinoa, and especially my kid's reactions - they LOVED it (and they don't like kale or quinoa)! Even my pickiest had seconds, and asked that I make it again, and my youngest requested this broth next time she is sick. 

This soup was incredibly filling.  Halfway through the bowl we were all surprisingly full.   

The original recipe called for tofu - yet, no matter how it is served, I just can't love tofu (or eggplant, but that's another story).  As such, I've adapted this recipe to fit my family's tastes - and it definitely isn't vegetarian.  Healthy, filling, simple. Family friendly. Check!

1.5 c. cubed or shredded cooked chicken 

1 T. olive oil

1 large onion - chopped

4 carrots - chopped

4 large garlic cloves - minced

1 T. turmeric (I used fresh, and grated it - careful, it stains)

1/4 c. dried mushrooms, broken into bite size pieces (optional)

1/2 c. dry quinoa

2 c. chicken broth or vegetable broth

4 c. boiling water

(OR 1 quart boiling water, and 3 T. Knorr chicken soup bouillon instead of the broth and water

1 bunch kale, leaves only, chopped)

2.5 T. miso

1 red bell pepper, chopped

3 chopped scallions - green and white

Chopped avocado - optional 

Heat olive oil in heavy bottomed sauce pan.  Add carrots and onion, and saute until tender.  Add garlic and turmeric and stir to combine, then add quinoa and bouillon (if using), and mushrooms, and cook for three minutes, stirring constantly.  Add chicken, and boiling water, and cover with a lid and allow to cook on medium heat for 15 minutes.  Stir occasionally.

Add kale.  Cook until tender - approximately 3 minutes, then remove from heat and mix in miso.  Mix well so that miso disolves properly. 

Garnish with red peppers, avocado, and scallions and serve immediately.