Slow Cooker Quinoa, Chicken and Kale Soup

During the weekend I love to pull out my Slow Cooker and find warm, hearty, creative recipes to help fuel me during the week! It’s such an easy way to make a large batch of food and you can truly cook ANYTHING in a Slow Cooker – it’s amazing the recipes you can find these days! I’m always up for new soups and stews during the Winter months and this Slow Cooker Quinoa, Chicken and Kale soup is loaded with with nutrition and lots of protein with the chicken, quinoa, kale and white beans. Dust off that slow cooker from the 70’s and get cooking this weekend! 

Slow Cooker Quinoa, Chicken and Kale Soup
Serves 6
This soup is loaded with with nutrition and lots of protein from the chicken, quinoa, kale and beans.
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Ingredients
  1. 1 1/4 lbs boneless skinless chicken breasts (raw)
  2. 1 medium yellow onion, chopped
  3. 3 stalks celery, chopped
  4. 4 cloves garlic, minced
  5. 2 Tablespoons extra virgin olive oil
  6. 3/4 cup dry quinoa
  7. 1/2 teaspoon dried thyme
  8. 1/2 teaspoon dried rosemary, crushed
  9. 4 (14.5 oz) cans low-sodium chicken broth (roughly 7 cups)
  10. Salt and freshly ground black pepper, to taste
  11. 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
  12. 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
  13. 3 Tablespoons chopped fresh parsley
  14. 2 Tablespoons fresh lemon juice
  15. Shredded parmesan cheese, for serving
Instructions
  1. Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa, thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste.
  2. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours.
  3. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup.
  4. 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.
  5. Serve warm topped with Parmesan cheese.
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