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Homemade Slow Cooker Quinoa, Chicken and Kale Soup photo

Slow Cooker Quinoa, Chicken and Kale Soup

This Slow Cooker Quinoa, Chicken and Kale Soup is a hearty, nutritious, and easy-to-make meal perfect for chilly days!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings

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.
Keyword chicken, Easy, Healthy, Kale, Quinoa, Slow Cooker