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¼ cup minced yellow onion

1 tablespoon extra virgin olive oil

½ cup organic low sodium vegetable broth, divided

½ cup broccoli, chopped into small florets

½ cup chopped kale

1 teaspoon minced garlic

1 teaspoon dried Italian herbs

1/16 teaspoon black pepper

1/8 teaspoon crushed red pepper

1 teaspoon fresh dill, divided

3 ounces cooked boneless, skinless chicken breast, minced

1/2 cup cooked quinoa


In a medium saucepan over low heat, sauté onions in olive oil and 2 tablespoons of broth until translucent. Add remaining broth, broccoli and kale, and stir for two to three minutes. Stir in garlic, Italian herbs, black pepper, and half of dill. Add ½ cup water, bring to a very brief boil and then reduce to a simmer, stirring occasionally, for about ten minutes. Stir in chicken, quinoa, and remaining dill to heat through, and serve.

5 Ways To Mix It Up

1. For a vegan version use 1/2 cup cannellini beans, lentils, or chickpeas in place of the chicken.

2. For a non-greens soup use any veggies you like, such as chopped tomato, mushrooms, cauliflower, and red or orange bell pepper.

3. In place of quinoa add cubed oven roasted red potato, sliced oven roasted fingerling potatoes, sweet potato, or cooked spaghetti squash.

4. For a seafood version trade the chicken for boiled or broiled shrimp, chopped baked white fish, or a variety of seafood.

5. To mix up the flavor and enjoy a spiced up version trade the olive oil for coconut oil, omit the dill, and add 1/16 teaspoon each ground cinnamon, cumin, turmeric, and coriander.