Chicken, Kale, Quinoa Soup

Ingredients:
4 center cut bacon slices
1 1/2 cups chopped onion
3/4 cups chopped carrots
1 tsp. kosher salt, divided
6 garlic cloves, minced
Cooking spray
1 pound boneless, skinless chicken thighs, cut into 3/4 inch pieces
1/2 tsp. fresh black pepper, divided
6 cups chicken stock
2 bay leaves
2/3 cups uncooked quinoa
6 cups chopped kale
2 tsp. thyme leaves

Directions:

1. 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.
2. 2. Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.
3. 3. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
4. 4. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. ­Repeat procedure twice. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender. Discard bay leaves. Ladle soup into bowls; sprinkle with bacon.

Recipe by: www.cookinglight.com

Makes 6 servings -- Serving size: 1 2/3 cup soup + 1 tsp. bacon -- 5 WW points per serving