Yes, I am posting ANOTHER slow cooker soup recipe – sorry, I can’t help it! The slow cooker recipes are so easy, and soup is so delicious and incredibly easy to make really healthy without sacrificing flavor. This recipe, in particular, is packed full of kale and quinoa – both are incredibly healthy ingredients!
These two ingredients, along with all the other healthy ingredients in this soup, make this soup a huge winner in my book!
SLOW COOKER CHICKEN KALE SOUP
- 3 large boneless skinless chicken breasts (raw)
- 1 medium yellow onion, chopped
- 1 cup chopped celery
- 3/4 tsp. garlic powder
- 3/4 cup dry quinoa
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 7 cups homemade chicken broth
- 1 (15.5 oz) can Cannellini beans, drained and rinsed – make sure the can is BPA free
- 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
- 3 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- Sea salt, to taste
- Olive oil
1.) Drizzle the bottom of your slow cooker with olive oil. Add the chicken breast, then the onion and celery, garlic powder, thyme, rosemary, and chicken broth. Cook on high for three hours.
2.) After cooking for three hours on high, add the quinoa, then cook on low for 1 hour.
3.) Use two forks to tear the chicken apart into bite size pieces – it should come apart easily. Rinse your beans and add them to the slow cooker. Cook for another 30 minutes on low.
4.) Add your kale to the slow cooker and cook for an additional 10-20 minutes on low till the kale is at the consistency you desire.
4.) Ladle into bowls, and season with sea salt.