Slow Cooker Quinoa, Chicken and Kale Soup is a nourishing dish that simmers in a slow cooker. The slow cooking method melds the ingredients beautifully, leaving you with a rich, warm broth. As the cook, I’m always pleased to see the kale wilt and the chicken tenderize, creating a comforting meal. This is a go-to for chilly evenings or when I want something hearty yet easy to prepare.
Why This Chicken Soup Works
Using a slow cooker allows the chicken to cook gently, making it tender and easy to shred. The quinoa expands and absorbs the chicken broth, lending a satisfying texture to the soup. When combined with hearty vegetables like kale and beans, you end up with a substantial, wholesome dish.
What You Need
- 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
- (Note: For a firmer texture, add quinoa during the last 30 minutes to 1 hour of cooking.)
- 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
Having all these ingredients ready makes the cooking process smoother and more enjoyable.
How It Comes Together
- Add chicken to a 6 or 7-quart slow cooker.
- Then, add onions, celery, and garlic, followed by a drizzle of olive oil.
- Incorporate the dry quinoa, thyme, and rosemary, then pour in the chicken broth.
- Season with salt and pepper to taste.
- Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours. During this time, the chicken will become tender, and the broth will deepen in flavor.
- Once done, remove the chicken and let it rest for 10 minutes before cutting it into bite-sized pieces. Return it to the soup.
- In the last phase, add beans, kale, parsley, and lemon juice.
- Cover and cook on HIGH heat for another 10 to 20 minutes. The kale will soften and brighten in color, signaling it’s ready to serve.
- Serve warm with a sprinkling of parmesan cheese on top.
Following these steps yields a satisfying chicken soup that fills the kitchen with an inviting aroma.
Nutrition Overview
- Serving size: 1 cup
- Calories: 330
- Protein: 32g
- Carbohydrates: 32g
- Fat: 8g
- Fiber: 7g
This soup not only fulfills hunger but also packs in nutritional benefits from fresh ingredients.
What to Serve With It
- Pair it with crusty whole grain bread for dipping.
- A side salad with vinaigrette complements the soup’s richness.
- Top with a dollop of Greek yogurt for extra creaminess.
- Serve alongside roasted vegetables for a complete meal.
These simple serving suggestions enhance the overall meal experience.
Storage and Reheat
- Fridge storage: Keeps well for up to 4 days in an airtight container.
- Freezer: This soup can be frozen for about 3 months if stored properly.
- Reheating: Gently reheat in a pot on the stovetop or in the microwave until warmed through. Note: The quinoa may continue to soak up some broth, so adding a splash of water or broth can help maintain the desired consistency.
- Flavors develop further overnight, making leftovers taste even better.
Proper storage ensures you can enjoy this comforting soup for several meals.
What to Do With Leftovers
- Use any remaining soup as a filling for quesadillas or wraps.
- Stir into cooked pasta for a quick meal.
- Blend into a smooth purée for a different texture experience.
Utilizing leftovers creatively reduces waste and provides variety.
Conclusion
This Slow Cooker Quinoa, Chicken and Kale Soup is not only easy to prepare but also a filling dish that gains flavor as it cooks. Each ingredient plays its part: the quinoa adds substance, the chicken offers protein, and the kale boosts nutrition. Whether you’re preparing for a meal prep day or simply want a cozy dish, this recipe delivers satisfaction and warmth. For more hearty recipes, check out this page.
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Slow Cooker Quinoa, Chicken and Kale Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A nourishing slow-cooked soup featuring chicken, quinoa, and kale, perfect for chilly evenings.
Ingredients
- 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
Instructions
- Add chicken to a 6 or 7-quart slow cooker.
- Then, add onions, celery, and garlic, followed by a drizzle of olive oil.
- Incorporate the dry quinoa, thyme, and rosemary, then pour in the chicken broth.
- Season with salt and pepper to taste.
- Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Once done, remove the chicken and let it rest for 10 minutes before cutting it into bite-sized pieces. Return it to the soup.
- In the last phase, add beans, kale, parsley, and lemon juice.
- Cover and cook on HIGH heat for another 10 to 20 minutes.
- Serve warm with a sprinkling of parmesan cheese on top.
Notes
For a firmer quinoa texture, add quinoa during the last 30 minutes to 1 hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
