Slow Cooker Quinoa, Chicken and Kale Soup Recipe

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Leroy
Leroy February 12, 2021
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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.

Preparation: 15 minutes
Cooking: 8 hours
Total: 8 hours 15 minutes
Serves:

Ingredients

  • lbschicken breasts,boneless skinless
  • cupsyellow 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

  1. Add chicken to a 6 or 7-quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil.

  2. Add quinoa, thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste.

  3. Cover and cook on High for 3½ to 4 hours or Low for 7 to 8 hours.

  4. 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.

  5. Cover and continue to cook on High for another 10 to 20 minutes until kale has reached desired doneness.

  6. Serve warm topped with parmesan cheese.

Nutrition

  • Calories: 439.08kcal
  • Fat: 16.75g
  • Saturated Fat: 3.94g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 8.05g
  • Polyunsaturated Fat: 3.58g
  • Carbohydrates: 39.14g
  • Fiber: 6.85g
  • Sugar: 3.45g
  • Protein: 35.02g
  • Cholesterol: 60.48mg
  • Sodium: 1267.52mg
  • Calcium: 115.58mg
  • Potassium: 1016.66mg
  • Iron: 4.03mg
  • Vitamin A: 88.61µg
  • Vitamin C: 21.98mg
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