Chicken – Vegetable Soup with Quinoa and bacon

Ingredients

4 bacon slices
300 ml. chopped onion
300 ml. diced butternut squash
200 ml chopped carrot
1 teaspoon salt

6 garlic cloves, minced

2 chicken breast skinless, boneless cut into small cubes

1/2 teaspoon freshly ground black pepper,

1 ½ lt Chicken Stock

2 bay leaves
200 ml. uncooked quinoa, rinsed

6 cups uncooked chopped kale
150 ml. corn fresh or frozen

2 teaspoons thyme leaves 

Herbed Croutons

Method

1. Cook the bacon until crisp. Remove the bacon from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and set aside.

2. Increase the heat to medium-high. Add the onion, butternut squash, carrot, and 1/4 teaspoon salt to the drippings in the pan; sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove the mixture from pan.

3. Add the chicken to the pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 to 6 minutes or until the chicken is browned and done. Stir in the vegetable mixture, add chicken Stock bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.