Slow Cooker Quinoa, Chicken and Kale Soup

Name: Slow Cooker Quinoa, Chicken and Kale Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 Servings
Ingredients: 1 1/4 lbs boneless skinless chicken breasts; 1 1/4 cups chopped yellow onion; 1 cup chopped celery; 4 cloves garlic; 2 Tbsp extra virgin olive oil; 3/4 cup dry quinoa; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 4 (14.5 oz) cans low-sodium chicken broth (7 cups); Salt and freshly ground black pepper; 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed; 4 cups packed kale; 3 Tbsp chopped fresh parsley; 2 Tbsp fresh lemon juice; finely shredded Parmesan cheese

User Reviews

4.9

33 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
6 Servings
Course
Soup
Cuisine
American

Slow Cooker Quinoa, Chicken and Kale Soup

Iris Warren

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This soup is loaded with with nutrition and you get plenty of protein from the chicken, quinoa and beans. It's so hearty and filling and amazingly delicious, that it's hard to believe it's actually good for you!

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Ingredients

Servings

1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic , minced
2 Tbsp extra virgin olive oil
3/4 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary , crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper , to taste
1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
4 cups packed kale , roughly chopped (thick ribs chopped and discarded)
3 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
finely shredded Parmesan cheese , for serving

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Instructions

Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil.
Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours.
Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice.
Then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.
Recipe Source: Cooking Classy