Soooooo healthy, right? Kale and quinoa are getting pretty comfortable in restaurants these days, which I think is great. If I’m on the go and eating out, sometimes I wany something salty and greasy, and sometimes not so I can be a little particular. I’m glad to have a choice lately.
I was having dinner with Matt on a Friday night and because he was working, I was needing to find something easy enough for us to eat in limited space. I was also coming from yoga and I knew that I wanted to keep up that wholesome, purified, relaxed feeling that you have after yoga.
Zoup solved all my problems that night. They packaged both our soups and salads up so neatly and Sam’s Club is right next to it, so I did some quick grocery shopping before getting dinner. Multitasking!
My salad was good- tuna which I already get enough of at home, but my soup was so inspiring to me, I knew I had to make my own version! It had good flavor and I knew I was getting good nutrition from the ingredients. Zoup calls theirs Roasted Garlic Chicken Kale soup. Mine has all of that, and I added quinoa and sweet potatoes for extra fiber, protein, and Vitamin A.
It was so good to have in the background of the busy work week. All I had to do was heat it up for a fast, filling, nutritious meal. Enjoy!
- 3 Chicken breast, raw cut into pieces
- 1 bunch of Kale, torn into pieces
- 6 tsp. minced garlic
- 4 cups chicken broth
- 2 cups chicken stock
- 2 bay leaves
- 1 cup cooked quinoa
- 2 large sweet potaotes, peeled and cubed
- 1 tsp. sage
- 1 1/2 tsp garlic salt
- Combine all ingredients in the slow cooker
- Cook on low for 8 hours.
- Remove bay leaves before serving
*There is no reason for my ratio of broth to stock. I intended to use as much chicken broth as needed, but I ran out. The stock gave the soup better flavor and a full mouth feel. So what I’m saying is use what you want, and see how it goes!