Description
A nourishing slow-cooked soup featuring chicken, quinoa, and kale, perfect for chilly evenings.
Ingredients
Scale
- 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