Description
A hearty slow cooker soup featuring tender chicken, quinoa, and kale in a savory broth, perfect for busy weeknights.
Ingredients
Scale
- 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, rinsed
- 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 (optional)
- 4 cups packed kale, roughly chopped
- 3 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- Finely shredded parmesan cheese, for serving (optional)
Instructions
- Add chicken to a 6 or 7 quart slow cooker, then add onions, celery, and garlic, and drizzle with olive oil.
- Add quinoa, thyme, rosemary, and pour in chicken broth; season with salt and pepper to taste.
- Cover and cook on HIGH for 3.5 to 4 hours or LOW for 7 to 8 hours.
- Remove chicken, let it rest for 10 minutes, then cut into bite-size pieces and return to soup.
- Add beans, kale, parsley, and lemon juice; cover and continue to cook on HIGH for another 10 to 20 minutes.
- Serve warm, topped with parmesan cheese if desired.
Notes
For a thicker soup, add quinoa later in cooking. Use fresh herbs and lemon juice to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg