Before we get to this lil’ spicy Cinco de Mayo treat…

enchi

Olé?!?!

I just HAVE to share this super healthy and oh so flavorful soup recipe with you guys that I whipped up last week.

That ok? Okay good 🙂

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Because this take on a traditional chicken soup has the most deliciously subtle sesame flavor and a mixture of textures that is just too good not to share!

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With hearty mushrooms,

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melt in your mouth carrots

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flavorful chicken breast,

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lightly cooked and still slightly “crisp” lacinato kale,

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and an out of the norm soup add-in —> quinoa!

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In place of a more traditional noodle 🙂

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Fun, right?!

This was my first time using lacinato kale in the kitchen and I loved it.

This kale has a flatter leaf than the curly kale I’m more accustomed and just the best texture!

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So yes. Here we are.

A filling yet healthy easy dinner option and a fun twist on a more traditional chicken soup 🙂

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Because what fun is cooking if you can’t mix things up like that? 😉

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And p.s. — I didn’t even add ANY oh my beloved spicy chili sauce to serve.

I know, right?! It must have been that good 😛

Enjoy!

5 Comments

  1. I am becoming a bigger and bigger fan of quinoa. Such great texture. I don’t think I’ve put it in soup before. nom

  2. Another winner! I love the texture of quinoa in soup.

  3. But I reallllllly want to see the other recipe!!! (said in a whiny voice) 😉 haha, jk! I am trying to be patient!

  4. I LOVE this kind of kale. Your soup sounds deeelish, but that cinco de mayo meal has me drooling!

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