How To Make Slow Cooker Quinoa, Chicken and Kale Soup
This kale soup is full of vitamins, nutrients, & proteins, thanks to the chicken, beans, & quinoa. This is a dish that’s good for your tummy & your health.
Ingredients
- 1¼lbschicken breasts,boneless skinless
- 1¼cupsyellow onion,chopped
- 1cupcelery,chopped
- 4clovesgarlic,minced
- 2tbspextra virgin olive oil
- ¾cupdry quinoa
- ½tspthyme,dried
- ½tsprosemary,dried, crushed
- 7cupslow sodium chicken broth
- salt and freshly ground black pepper,to taste
- 15½ozgreat northern beans,or cannellini beans, drained and rinsed
- 4cupspacked kale,roughly chopped
- 3tbspfresh parsley,chopped
- 2tbspfresh lemon juice
- parmesan cheese,finely shredded, for serving
Instructions
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Add chicken to a 6 or 7-quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil.
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Add quinoa, thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste.
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Cover and cook on High for 3½ to 4 hours or Low for 7 to 8 hours.
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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.
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Cover and continue to cook on High for another 10 to 20 minutes until kale has reached desired doneness.
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Serve warm topped with parmesan cheese.
Nutrition
- Calories:Â 439.08kcal
- Fat:Â 16.75g
- Saturated Fat:Â 3.94g
- Trans Fat:Â 0.10g
- Monounsaturated Fat:Â 8.05g
- Polyunsaturated Fat:Â 3.58g
- Carbohydrates:Â 39.14g
- Fiber:Â 6.85g
- Sugar:Â 3.45g
- Protein:Â 35.02g
- Cholesterol:Â 60.48mg
- Sodium:Â 1267.52mg
- Calcium:Â 115.58mg
- Potassium:Â 1016.66mg
- Iron:Â 4.03mg
- Vitamin A: 88.61µg
- Vitamin C:Â 21.98mg
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