Slow Cooker Quinoa, Chicken and Kale Soup

4 Mar

I ran across this recipe and thought it sounded really good. Made sure I had all the ingredients and threw it in the crock one of the days we were all home for a snow day! Husband and munchkin #1 really like this. I on the other hand found it somewhat bland and in need of something I quite couldn’t put my finger on 🙂


Slow Cooker Quinoa, Chicken and Kale Soup
adapted from cookingclassy


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
1 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 Cannellini beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving


Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add thyme and 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.
Shred chicken with two forks in slow cooker. add in beans, kale, quinoa and lemon juice, then cover and continue to cook on HIGH heat another 30-40 minutes until kale and quinoa have reached desired doneness. Serve warm topped with parmesan cheese.


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