3 bone-in chicken thighs
2 cups quinoa
2 celery stalks
1 medium onion
1 bunch of kale
2 bay leaves
6 cups chicken broth, veggie broth, or bullion with water to cover
turmeric, thyme, basil, oregano, salt and pepper to taste
Sear 3 bone-in chicken thighs in a large pot.
Once browned, remove from pan and add one diced carrot, two diced celery stalks, and one diced onion. Sautee until softened.
Add 2 cups of quinoa, 6 cups of chicken broth (or other substitute), bay leaves, turmeric, thyme, basil, oregano, and pepper. Chop kale into bite sized pieces and add to the pot. When kale has wilted, add chicken back into pot with any accumulated juices. Simmer on low-medium heat for one hour. Remove chicken, shred and place back into pot. Discard bones. Add more liquid for a brothier soup.
Salt and pepper to taste.