The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Slow-Cooker Quinoa, Chicken and Kale Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 400 min
  • $$
Gatheredtable
adapted fromCooking Classy

Ingredients

  • 1 onion, chopped
  • 1 cup chopped celery (about 3 stalks)
  • 4 cloves garlic, minced
  • 1 1/4 lbs boneless skinless chicken breasts (raw)
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup dry quinoa
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 7 cups low-sodium chicken broth
  • sea salt and black pepper, to taste
  • 1 (15 ounce) canned cannellini beans, drained and rinsed
  • 4 cups packed kale, roughly chopped (thick ribs discarded)
  • 3 tablespoons chopped fresh italian parsley
  • 1 lemon, juiced
  • 1/2 cup parmesan cheese, for serving

Directions

Prep: 1. Chop/mince: yellow onion, celery, garlic. 2. Drain and rinse beans. Make: 1. In 6-7 quart slow cooker, add chicken, onions, celery, and garlic; drizzle with olive oil. 2. Add quinoa, thyme, rosemary, and chicken broth. Season with salt and pepper to taste. 3. Cover and cook on high 3 1/2-4 hours or low 7-8 hours. 4. Remove chicken, let rest 10 minutes, then cut into bite size pieces and return to soup. 5. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on high another 10-20 minutes, until kale has reached desired doneness. 6. Serve warm topped with parmesan cheese.

Notes

Great for leftovers!

Goes great with these recipes

Cheddar Dill Scones
Easy Healthy Corn Bread
"Homemade" Focaccia
Cheesy Corn Bread Dumplings
Sourdough Bread
Sliced Rye Bread
Fresh Whole Grain Bread
Dinner Rolls
Baguette

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free