Sometimes in life you have to be flexible.
I, at times, can be very unflexible if things don’t go as planned.
I am currently working on this “flaw” and trying to let my mind stress less and relax more.
And yesterday I proved I’m improving.
You see, I had a meal plan. I shared it with you all. And then things changed.
Turns out the recipe I had planned for Thursday was going to cost me about an hour in the kitchen. Not only is Thursday a long work day but I am meeting someone after work to do some final party prep for the weekend.
But Tuesday’s original plan is a 20-minute recipe.
So I made a swap. And it actually worked to my advantage.
Now we have leftovers for tonight. And I have a feeling this soup will only get better with time.
Not only is this soup comforting but it’s hearty. Chock full of tender chicken, nutrient-rich kale, veggies and another superfood, quinoa. Oh, did I mention there’s bacon in this soup?
In fact, the recipe starts by crisping up 4 pieces of bacon in a Dutch oven (loving my Le Cruset, by the way). The bacon is removed and reserved for serving. However, the veggies are sauteed in the baking fat only deepening the flavor of the entire dish. Onion and carrots and garlic cooking in bacon. Only one of the best smells ever.
The onion mixture is removed from the pot and the chicken is added. Once browned and cooked, the rest of the soup comes together in a flash.
Ever bite was full of flavor.
But I have to admit, the best bites included bacon.
And, just in case you live under a rock, Christmas is 2 weeks away!!!!!