Crock Pot Chicken, Artichoke, and Kale Soup

Name: Crock Pot Chicken, Artichoke, and Kale Soup
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Yield: 5 servings
Ingredients: 2 tablespoons olive oil; 1 large onion; 4 cloves garlic; 1-¾ to 2 pounds bone-in skin-on chicken thighs; 8 cups low-sodium chicken broth; 1/3 cup dry white wine; 1 14-ounce jar artichoke hearts, drained and chopped; ½ cup uncooked Arborio rice; 1 tablespoon Italian seasoning; 2 teaspoons dried parsley; 3 leaves large kale; sea salt; Lemon wedges; olive oil; red pepper flakes

User Reviews

4.3

54 reviews

Good

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 25 mins
Servings
5 servings
Calories
484 kcal
Course
Main Course
Cuisine
American

Crock Pot Chicken, Artichoke, and Kale Soup

Tyler Espinosa

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Crock Pot Chicken Artichoke and Kale Soup is a rustic, healthy and delicious soup recipe

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Ingredients

Servings

2 tablespoons olive oil
1 large onion diced
4 cloves garlic minced
1-¾ to 2 pounds bone-in skin-on chicken thighs
8 cups low-sodium chicken broth
1/3 cup dry white wine optional
1 14-ounce jar artichoke hearts, drained and chopped
½ cup uncooked Arborio rice or rice of choice
1 tablespoon Italian seasoning or Herbs de Provence
2 teaspoons dried parsley
3 leaves large kale chopped
sea salt

For Serving:

Lemon wedges
olive oil
red pepper flakes

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Instructions

Heat the olive oil to medium-high in a cast iron (or regular non-stick) skillet. Add the onion and saute, stirring occasionally, until it begins turning brown, about 8 to 10 minutes. Transfer the sauteed onion to your crock pot.
Using the same skillet you used to cook the onion, place the chicken thighs skin-side down on the hot skillet and cook until browned, about 3 to 5 minutes. Flip using tongs and cook an additional 2 to 3 minutes on the other side - don't cook the chicken through.
Transfer the chicken thighs to the crock pot along with the remaining ingredients, except for the kale. Cover and turn on the crock pot. Cook for 4 hours on high or 6 hours on low.
Remove the chicken thighs from the crock pot using tongs and place on a cutting board. When cool enough to handle, discard the skins and bones and chop the meat. Place the meat back in the crock pot along with the chopped kale. Stir, cover, and allow soup to sit until kale has wilted, about 10 minutes. Serve heaping bowls with fresh lemon wedges, a drizzle of olive oil, and a sprinkle of red pepper flakes.