Chicken Quinoa Soup with Kale

Yield: 3- 4 Servings

Ingredients

• 2 lbs boneless skinless chicken thighs

• 1 cup dry quinoa

• 4 cups kale, chopped

• 3 ribs celery, chopped

• 3 carrots, chopped

• 1 onion, chopped finely

• 6 garlic cloves, minced

• 8 cups water

• 1/2 tsp cumin

• 1/2 tsp dried thyme

• Pinch of pink himalayan salt to taste

Instructions:

1. Add everything to a slow cooker. Stir together.

2. Cook on low for 8 hours or high for 4 hours. Taste and season as needed.

Note:
*The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified
for children accordingly.
*You could blend the mix if your child can’t chew and swallow well.