Slow Cooker Chicken Kale Soup

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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!

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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

Ingredients

  • 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

Directions

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.

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2.) After cooking for three hours on high, add the quinoa, then cook on low for 1 hour.

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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.

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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.

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4.) Ladle into bowls, and season with sea salt.

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Enjoy! 🙂

KALE LENTIL SOUP

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I hope everyone had a great Halloween!  For me, the week after halloween is always all about eating super clean to make up for any overindulgences of sweets.  Thus, this week will be some simple recipes that are extremely clean and healthy, and they are great for cleansing the system.  Tonight’s dinner was inspired by the following pin:

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I saw this and it looked so yummy that I knew I wanted to go with a soup that has Kale in it.  Kale is an excellent detox food.  It is filled with sulfur and fiber, both great for detoxifying your body and keeping your liver healthy.  Some other health benefits of kale include the following.

  • High in iron
  • Low in calories and fat free
  • filled with powerful antioxidants
  • high in vitamin K
  • great for cardiovascular support
  • strongly anti-inflammatory
  • High in vitamin C – great for the immune system
  • High in vitamin A
  • High in calcium

It’s no secret that Kale is a superfood with all the media attention it has gotten lately, and while it is possible to overdo it with kale (as it is with any food), it is so full of nutrition that I knew this would be a food on my list this week.

I decided to simplify the recipe associated with this pin to make a light and easy soup that tastes delicious while helping to cleanse the body.  This recipe is SO easy to make, and it’s incredibly healthy.

KALE LENTIL SOUP

Ingredients:

  • 1 Tbsp. olive oil
  • 10 cups water
  • 2 cups Red Lentils
  • 2-3 carrots
  • 2 stalks celery
  • 2 red onions
  • 1 bunch Kale
  • 3/4 tsp. garlic powder
  • 1 handful chopped parsley
  • 1/4 cup lemon juice
  • sea salt to taste

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Directions:

1.) Wash and chop your carrots, celery, and onions.  Remove rough stems from kale and chop.  Rinse your lentils.

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2.) In a large pot, heat oil over medium heat.  Add the onion, carrots, and celery.  Cook till veggies start to sweat (about 5 minutes).

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3.) Add the water, kale and garlic powder to the pot.  Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.

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4.) Remove from heat, and add the parsley and lemon juice.

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5.) Ladle into bowls, season with sea salt if desired, and serve.

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Enjoy! 🙂

 

HEALTHY CREAMY BUTTERNUT SQUASH SOUP

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Have I mentioned that I absolutely love soup during the autumn season?  Okay okay, I know, I won’t shut up about it, but oh my gosh – this soup that I made for dinner tonight is SO good!  I got the recipe from this pin:

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I used mostly the same ingredients as this recipe, except that I used ground turkey instead of italian sausage, and as a garnish, I used a dollop of plain greek yogurt.  Some of my preparation was a bit different as well.  In the recipe on this pin, it says that a heavy cream can be added, but I didn’t add it…it didn’t need it!  Also, this recipe says you can use canned butternut squash puree – I HIGHLY recommend making your own – it’s fresh and delicious – YUM-O!  The butternut squash puree makes this soup so creamy and heavenly – it is PERFECT for October!  It’s really really healthy, but the hearty healthy ingredients along with the texture make it feel like a comfort food – healthy, delicious, and filling…doesn’t get much better than that!

CREAMY BUTTERNUT SQUASH SOUP WITH KALE, GROUND TURKEY, AND CANNELLINI BEANS

Ingredients:

  • 3 lbs cubed butternut squash
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground turkey
  • 1 medium red onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 4 cups homemade chicken broth
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1/2 bunch of kale, stems removed and roughly chopped
  • sea salt
  • Plain Greek Yogurt

Directions:

1.) Make your butternut squash puree: Put cubed squash in a large pot.  Fill about halfway with water.  Cover and boil till squash is very tender.  Drain and transfer the cooked squash to a food processor (you will probably have to do this in batches depending on the size of your processor).  Process on high till smooth.  Transfer to a bowl and set aside.

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2.) In a LARGE pot, heat 1 Tbsp. of the olive oil.  Add the turkey burger and cook till cooked through.  Transfer turkey burger to a plate or bowl and set aside.

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3.) While you are cooking the squash and turkey burger, chop up your onion, carrots, celery and kale.

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4.) In the same pot that you cooked the turkey in, heat the other 1 Tbsp. of olive oil.  Add onion, celery, carrots, garlic powder, sea salt, and cumin.  Cook till the vegetables are tender and the onions are translucent.

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5.) Add the chicken broth, squash puree, cooked ground turkey, and cannellini beans.  Mix well.  Bring to a simmer and let simmer for 10-15 minutes.

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6.) Add the kale and cook for a minute or two more till kale is completely wilted.

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7.) Add sea salt and pepper to taste.  Add a dollop of plain greek yogurt to each individual serving.

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Trust me – you need this soup in your life!  Enjoy! 🙂