Slow Cooker Quinoa, Chicken and Kale Soup
- Time:4 hrs, 30 mins show details
Ingredients
- 1.2 poundsboneless skinless chicken breasts ((raw))
- 1.2 cupschopped yellow onion ((1 medium onion))
- 1 cupchopped celery ((about 3 stalks))
- 4cloves garlic, , minced
- 2 tablespoonsextra virgin olive oil
- ¾ cupdry quinoa
- ½ teaspoondried thyme
- ½ teaspoondried 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 cupspacked kale (, roughly chopped (thick ribs chopped and discarded))
- 3 tablespoonschopped fresh parsley
- 2 tablespoonsfresh lemon juice
- Finely shredded parmesan cheese, , for serving
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Preparation
- 4 hrs
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.
- 10 mins
Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup.
- 20 mins
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.
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