lemon chicken soup with quinoa and kale takes
inspiration from the Greek lemon and egg-based dish
matter where you live, January requires comfort. Many of us
suffer from PHL (post-holiday letdown), some of us feel beat
by broken New Year’s resolutions, and others struggle with
cold feet. Literally.
to the rescue, I say. Simmering cauldrons of goodness pay
off in spades — from their homey aromas to some
substantial nourishment. I like to spend wintry Sunday
afternoons making large batches of various soups, then
packaging them in to-go containers for family members.
Honestly, I don’t know who benefits more, the cook or the
recipients. Plus, cooking gets me out of snow-shoveling
recipes need not be complicated to satisfy. My simplest
soups combine packaged broth and pre-cut or frozen
vegetables cooked to tenderness and pureed with a spice
blend such as curry powder or chopped fresh herbs. Speedy,
broth-y versions can be as uncomplicated as a gentle heating
of cooked meat or chicken and vegetables in seasoned stock.
For texture and variety, stir in canned beans or cooked
pasta. This type of soup takes a stunning turn when served
topped with a fried egg and a splash of hot sauce.
soup-making pleasure, I keep a supply of broth on hand such
as shelf-stable organic varieties. For richer soups, I rely
on the house-made stock my local butcher sells in his
freezer case. When I have time, I make a rich chicken broth
from chicken wings, cut-up celery, onion and carrot. The
wings give the broth a silky texture that is so good it’s
drinkable all by itself.
two soups that follow capture my heart for sentimental
reasons, as well as their bold flavors. The first, an amped-up
version of the classic Greek avgolemono soup, recalls our
gathering of friends at a favorite Greek restaurant. The
addition of chicken, quinoa and kale transforms the
traditional egg-lemon broth into a full meal.
second recipe reminds me of a recent writing workshop with
colleagues in Provence. We gathered one day for lunch around
a table near the rosemary hedge. Shannon nourished us with
steaming bowls of her carrot-orange soup. We ate every drop
and even wiped the bowls clean with crusty bread. Crisp,
Provencal rosé wine fueled the conversation.
out comfort comes in soup bowls and friendships.
CHICKEN SOUP WITH QUINOA AND KALE
speedy version, substitute 2 to 3 cups cubed or shredded
fully cooked chicken for the raw chicken in step 1.
pounds boneless, skinless chicken breast halves or chicken
tablespoons olive oil
celery, diced (generous 1 cup)
orange or yellow carrots, ends trimmed, peeled, diced (1
large onion, chopped (about 2 cups)
cup white quinoa, rinsed
cup freshly squeezed lemon juice, about 3 lemons
teaspoon white pepper
baby kale or baby spinach leaves
Heat chicken broth to a simmer in a large shallow saucepan
over medium heat. Add chicken. Simmer, covered, over low
heat, turning once, until chicken is almost opaque
throughout, about 5 minutes. Let stand off the heat in the
broth, 5 minutes. Transfer chicken to a plate to cool;
reserve broth. When chicken has cooled, cut into bite-size
Heat oil in a large (3-quart) saucepan over medium heat. Add
celery, carrot and onion; cook until translucent, about 10
minutes. Stir in the reserved broth and the quinoa. Heat to
a boil; reduce heat to low. Simmer, uncovered, stirring
often, until quinoa is cooked through, about 20 minutes.
Meanwhile, whisk eggs with lemon juice and pepper in a
Stir diced chicken and kale into the soup. While whisking,
ladle about 2 cups of hot broth into the egg mixture to warm
it. Then, pour the egg mixture back into the soup pot and
whisk to blend and heat through, about 2 minutes. Season to
taste with salt, usually about 1 teaspoon (depending on
saltiness of broth). Serve hot.
information per serving: 308 calories, 11 g fat, 2 g
saturated fat, 156 mg cholesterol, 21 g carbohydrates, 4 g
sugar, 31 g protein, 393 mg sodium, 3 g fiber
4 to 6 servings
this soup vegetarian by using packaged vegetable broth. For
a richer soup, use chicken broth.
tablespoons olive oil
pound thin carrots, ends trimmed, peeled, coarsely chopped
(about 2 1/2 cups)
clove garlic, chopped
vegetable or chicken broth, plus more if needed
small navel oranges
tablespoons plain Greek yogurt, optional
fresh chives for garnish
Trim roots from leeks. Remove tough dark greens. Split leeks
lengthwise in half, and rinse well to remove any dirt or
grit. Roughly chop the white and light green portion of the
leeks. You should have about 2 cups.
Heat oil in a large saucepan over medium heat. Add chopped
leeks. Cook and stir until leeks are soft but not brown,
about 7 minutes. Stir in carrots and garlic; cook until
fragrant, about 1 minute.
Stir in 4 cups broth. Heat to a boil; reduce heat to
medium-low. Simmer uncovered, stirring often, until carrots
are fork-tender, 20 to 25 minutes.
Finely grate orange zest into the soup. Then, squeeze the
juice from the oranges and add the juice to the soup. Puree
the soup in the pan using an immersion blender.
(Alternatively, puree the soup in small batches in a
blender. Return the soup to the pot.)
Heat pureed soup to a simmer. Add additional vegetable broth
or water to adjust the thickness to the texture of a light
cream soup. Season to taste with salt. Serve in warmed bowls
topped with a dollop of yogurt and a sprinkle of chives.
information per serving (for 6 servings): 106 calories, 5 g
fat, 1 g saturated fat, 0 mg cholesterol, 15 g
carbohydrates, 8 g sugar, 1 g protein, 136 mg sodium, 3 g
1 1/2 hours
pounds chicken wings
small onion, roughly chopped
chicken wings apart at their joints. Put wings and remaining
ingredients into a large saucepan. Add 3 quarts cold water.
Heat to a boil; skim off any foam. Reduce heat to low and
simmer until the meat falls off the bones, about 1 1/2
Strain broth into large bowl or glass measure. (Discard
solids.) Pour into small containers. Refrigerate until cold,
then scrape off and discard the solidified fat. Refrigerate
for a few days, or freeze up to several months.