This Slow Cooker Quinoa, Chicken and Kale Soup is the perfect dish to warm you up on a chilly day. Packed with protein, fiber, and a medley of flavors, this soup is not only nutritious but also incredibly easy to prepare. With just a handful of ingredients and the magic of your slow cooker, you can create a hearty meal that your family will love. Let’s dive into this comforting recipe!
Why You’ll Love This Recipe
This soup is a wholesome delight that comes together with minimal effort. The combination of tender chicken, protein-rich quinoa, and nutrient-dense kale creates a bowl of goodness that is both satisfying and delicious. The slow cooking process melds the flavors beautifully, and the addition of fresh parsley and lemon juice brightens up the dish, making it a perfect addition to your meal rotation.
What You’ll Gather
- 1 1/4 lbs boneless skinless chicken breasts (raw)
- 1 1/4 cups chopped yellow onion (about 1 medium onion)
- 1 cup chopped celery (about 3 stalks)
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 3/4 cup dry quinoa
- 1/2 teaspoon dried thyme
- 1/2 teaspoon 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 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Finely shredded parmesan cheese, for serving
Appliances & Accessories
- Slow Cooker: The star of the show that makes this recipe so easy!
- Chopping Knife: Essential for prepping your veggies and herbs.
- Cutting Board: A safe space to chop your ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurement.
Build Slow Cooker Quinoa, Chicken and Kale Soup Step by Step
Step 1: Prep Your Ingredients
Start by chopping your onion, celery, and kale. Mince the garlic and drain and rinse the beans. This prep work will make the cooking process go smoothly.
Step 2: Sauté the Aromatics
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion, celery, and garlic, sautéing until the vegetables are softened and fragrant, about 5-7 minutes. This step enhances the flavor of your soup.
Step 3: Add to Slow Cooker
Transfer the sautéed mixture into your slow cooker. Next, add the raw chicken breasts, quinoa, dried thyme, crushed rosemary, and the low-sodium chicken broth. Season with salt and freshly ground black pepper to taste.
Step 4: Let It Cook
Cover the slow cooker and set it to cook on low for about 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender.
Step 5: Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return it to the pot.
Step 6: Add the Finishing Touches
Stir in the drained and rinsed beans, chopped kale, fresh parsley, and lemon juice. Allow everything to cook for an additional 15-20 minutes until the kale is wilted and tender.
Step 7: Serve and Enjoy
Ladle the soup into bowls and top with finely shredded parmesan cheese. Enjoy this hearty, flavorful soup with crusty bread or on its own!
Dietary Swaps & Alternatives
- You can substitute chicken breasts with boneless skinless thighs for a richer flavor.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
- Quinoa can be swapped with brown rice if you prefer a different grain.
- Feel free to use any leafy green such as spinach or Swiss chard in place of kale.
Mistakes That Ruin Slow Cooker Quinoa, Chicken and Kale Soup
- Skipping the sauté step: Sautéing the vegetables enhances their flavors and adds depth to the soup.
- Overcooking the quinoa: Quinoa cooks quickly; make sure to check it at the lower end of the cooking time.
- Neglecting seasoning: Always taste and adjust the salt and pepper before serving to ensure the flavors pop.
- Omitting the lemon juice: This simple addition brightens the entire dish and balances the flavors.
Save It for Later
If you have leftovers, this soup stores beautifully in the refrigerator for up to 5 days. It also freezes well for up to 3 months. Just make sure to let it cool completely before transferring it to airtight containers. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat on the stove or in the microwave until warm.
Top Questions & Answers
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but be sure to increase the cooking time by an hour or so to ensure it cooks through properly.
How can I make this soup spicier?
Add a pinch of red pepper flakes or diced jalapeños to the slow cooker along with the other ingredients for a spicy kick.
Is there a way to make this soup gluten-free?
This recipe is naturally gluten-free, as quinoa and the other ingredients do not contain gluten. Just double-check the broth label to ensure it’s gluten-free.
Can I add other vegetables to the soup?
Absolutely! Feel free to toss in other veggies like carrots, bell peppers, or zucchini based on your preference or what you have on hand.
Next Up in Your Queue
That’s a Wrap
This Slow Cooker Quinoa, Chicken and Kale Soup is not just a meal; it’s a hug in a bowl. The combination of wholesome ingredients and the ease of preparation make this soup a weeknight winner. Whether you’re in need of a cozy dinner or meal prep for the week ahead, this recipe checks all the boxes. Enjoy every nourishing spoonful, and don’t forget to share it with your loved ones!
Slow Cooker Quinoa, Chicken and Kale Soup
Equipment
- Slow Cooker
- Large Skillet
- Chopping Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts raw
- 1 1/4 cups chopped yellow onion about 1 medium onion
- 1 cup chopped celery about 3 stalks
- 4 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 3/4 cup dry quinoa
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed
- 4 cans low-sodium chicken broth 14.5 oz each (7 cups total)
- salt and freshly ground black pepper to taste
- 1 can Great Northern or Cannellini beans 15.5 oz, drained and rinsed
- 4 cups packed kale roughly chopped, thick ribs chopped and discarded
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- finely shredded parmesan cheese for serving
Instructions
- Start by chopping your onion, celery, and kale. Mince the garlic and drain and rinse the beans.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion, celery, and garlic, sautéing until the vegetables are softened and fragrant, about 5-7 minutes.
- Transfer the sautéed mixture into your slow cooker. Add the raw chicken breasts, quinoa, dried thyme, crushed rosemary, and the low-sodium chicken broth. Season with salt and freshly ground black pepper to taste.
- Cover the slow cooker and set it to cook on low for about 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and shred using two forks, then return the shredded chicken to the pot.
- Stir in the drained and rinsed beans, chopped kale, fresh parsley, and lemon juice. Allow to cook for an additional 15-20 minutes until the kale is wilted and tender.
- Ladle the soup into bowls and top with finely shredded parmesan cheese. Serve and enjoy!
Notes
- Sautéing the vegetables first enhances the flavor depth of the soup.
- Be careful not to overcook the quinoa to maintain its texture.
- Adjust seasoning with salt, pepper, and lemon juice for balanced flavors.
- Store leftovers in airtight containers; refrigerate up to 5 days or freeze up to 3 months.
