Crock Pot Chicken, Artichoke, and Kale Soup
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 25 mins
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Servings
5 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Chicken, Artichoke, and Kale Soup
Description
The recipe begins by sautéing diced onion until lightly browned, then quickly searing skin-on chicken thighs for added flavor before transferring everything to a slow cooker. With the addition of garlic, low-sodium chicken broth, drained and chopped artichoke hearts, uncooked arborio rice, and Italian seasoning combined with dried parsley and sea salt, the ingredients slowly cook for 4 to 6 hours. This slow cooking breaks down the chicken and infuses the broth with savory richness.
Once cooked, the chicken is removed to discard skin and bones, then the meat is chopped and returned to the crock pot. Chopped kale is stirred in last and allowed to wilt in the residual heat, maintaining its color and texture without overcooking. Lemons wedges serve as an accompaniment to add bright acidity when squeezed over the soup before eating, which balances the rich broth and vegetables. Additional optional garnishes of olive oil and red pepper flakes can add richness and subtle heat.
This soup provides a nourishing one-pot meal with layers of flavor from the browned chicken and sautéed aromatics to the tender rice and hearty greens. Its preparation via crock pot makes it convenient, requiring minimal hands-on time. The combination of ingredients results in a satisfying stew-like soup suited for cooler days or when a comforting meal is desired.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, large
- 4 cloves garlic minced
- 1-¾ to 2 pounds chicken thighs bone-in, skin-on
- 8 cups chicken broth low-sodium
- 1/3 cup white wine optional, dry
- 1 artichoke hearts 14-ounce jar, drained and chopped
- ½ cup arborio rice or rice of choice, uncooked
- 1 tablespoon Italian seasoning or Herbs de Provence
- 2 teaspoons parsley dried
- 3 leaves kale chopped, large
- salt sea salt
For Serving:
- lemon wedges
- olive oil
- red pepper flakes
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1of 5 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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