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Harvest Vegetable and Chicken Soup with Quinoa and Bacon

Lori Lange
  • 100 minutes
  • Serves 6

INGREDIENTS

4

center-cut bacon slices

1 1/2 cups

chopped onion

1 1/2 cups

diced butternut squash

3/4 cup

chopped carrot

1 tsp

kosher salt, divided

6

garlic cloves, minced

Cooking spray

1 lb

skinless, boneless chicken thighs or breasts, cut into 3/4-inch pieces

1/2 tsp

freshly ground black pepper, divided

6 cups

low-sodium chicken broth

2

bay leaves

2/3 cup

uncooked quinoa, rinsed through a fine sieve

6 cups

chopped kale

3/4 cup

frozen corn

2 tsp

thyme leaves