Slow Cooker Quinoa Chicken And Kale Soup Recipes

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CROCKPOT QUINOA, CHICKEN, AND KALE SOUP

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories     Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14



Crockpot Quinoa, Chicken, and Kale Soup image

Steps:

  • Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
  • Add drained quinoa and pour in chicken broth.
  • Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
  • Remove chicken and shred; return to soup.
  • Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)

Provided by rbotzl01

Number Of Ingredients 15



Slow Cooker Quinoa, Chicken and Kale Soup Recipe - (4.3/5) image

Steps:

  • 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. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. 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.

1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp extra virgin olive oil
3/4 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp 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 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving

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