A nourishing soup made with cooked quinoa, tender chicken, baby kale, and warming spices in a light vegetable broth.

1 cup cooked quinoa

1 skinless, boneless cooked chicken breast, shredded

½ white or yellow onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

4 cups low-sodium vegetable broth

½ teaspoon ground turmeric

½ teaspoon black pepper

½ teaspoon salt

1 bay leaf

2 cups baby kale

Juice of 1 lemon

Grated parmesan cheese, for garnish (optional)

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1. Prepare the quinoa and chicken ahead of time if not already cooked.

2. Heat olive oil in a large pot over medium heat.

3. Add diced onion and garlic and sauté until translucent.

4. Pour in broth, turmeric, black pepper, salt, and bay leaf.

5. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.

6. Add kale, shredded chicken, and quinoa and cook for 5 minutes until kale wilts.

7. Remove from heat, stir in lemon juice, and adjust seasoning.

8. Serve hot with optional parmesan.

Add extra broth when reheating if the soup thickens. Lemon juice should be added off heat to preserve freshness.