Slow Cooker Quinoa, Chicken and Kale Soup
User Reviews
4.9
33 reviews
Excellent
Slow Cooker Quinoa, Chicken and Kale Soup
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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
- 1 1/4 lbs chicken breast raw, boneless skinless
- 1 1/4 cups chopped yellow onion (1 medium onion)
- 1 cup celery about 3 stalks, chopped
- 4 cloves garlic , minced
- 2 Tbsp extra virgin olive oil
- 3/4 cup quinoa dry
- 1/2 tsp thyme dried
- 1/2 tsp rosemary crushed, dried
- 4 chicken broth low sodium, (14.5 oz) cans, 7 cups
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 great northern beans or cannellini beans, drained and rinsed, (15.5 oz) can
- 4 cups kale roughly chopped (thick ribs chopped and discarded, packed
- 3 Tbsp parsley chopped, fresh
- 2 Tbsp lemon juice fresh
- Parmesan Cheese for serving, finely shredded
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
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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