Slow Cooker Quinoa, Chicken and Kale Soup

INTRODUCTION

Slow Cooker Quinoa, Chicken, and Kale Soup is a healthy, comforting meal that warms your heart and fills your belly. It’s easy to prepare and even easier to enjoy. This soup combines tender chicken, nutritious quinoa, and vibrant kale, all brought together in a delicious broth. The slow cooker makes the process simple, letting you set it and forget it until mealtime. If you’re looking for a meal that is both satisfying and nourishing, this soup is an excellent choice.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Slow Cooker Quinoa, Chicken, and Kale Soup. First, it’s packed with nutrients. The chicken provides protein, quinoa adds fiber, and kale is full of vitamins. Together, these ingredients create a balanced meal that supports your health.

Second, it is incredibly easy to make. You can throw everything into the slow cooker and let it do the work for you. This is perfect for busy days when you want a homemade meal but don’t have the time to cook from scratch.

Finally, this soup is versatile. You can adjust the flavors to your liking. If you prefer a little more spice, add some red pepper flakes. Want it creamier? Add a splash of cream at the end. There’s no end to how you can make this soup your own!

HOW TO MAKE Slow Cooker Quinoa, Chicken, and Kale Soup

Making Slow Cooker Quinoa, Chicken, and Kale Soup is straightforward. You only need to follow a few simple steps to create this nutritious meal.

EQUIPMENT NEEDED

To make this soup, you will need:

• A 6 or 7 quart slow cooker
• A cutting board
• A sharp knife
• Measuring cups and spoons
• A stirring spoon

Ingredients You’ll Need:

• 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
• 3/4 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 Great Northern or Cannellini beans, drained and rinsed
• 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
• 3 Tbsp chopped fresh parsley
• 2 Tbsp fresh lemon juice
• Finely shredded parmesan cheese, for serving

STEP-BY-STEP INSTRUCTIONS :

1. Add the chicken to your slow cooker.
2. Next, add the chopped onions, celery, and minced garlic.
3. Drizzle the mixture with extra virgin olive oil.
4. Add the quinoa. For a firmer texture, you can add the quinoa during the last 30 minutes to 1 hour of cooking instead.
5. Sprinkle in the dried thyme and crushed rosemary.
6. Pour in the low-sodium chicken broth.
7. Season with salt and freshly ground black pepper to taste.
8. Cover the slow cooker and set it to HIGH for 3 1/2 – 4 hours or LOW for 7 – 8 hours.
9. When the cooking time is up, remove the chicken and let it rest for 10 minutes.
10. Cut the chicken into bite-sized pieces and return it to the soup.
11. Add the drained beans, chopped kale, chopped parsley, and fresh lemon juice to the slow cooker.
12. Cover and cook on HIGH heat for another 10 – 20 minutes, until the kale is tender.
13. Serve your soup warm, topped with shredded parmesan cheese.

HOW TO SERVE Slow Cooker Quinoa, Chicken, and Kale Soup

Serve this delicious soup warm in bowls. It’s great on its own but also pairs well with crusty bread or a fresh salad. You can let everyone add their own parmesan cheese on top for a little extra flavor.

STORAGE & FREEZING : Slow Cooker Quinoa, Chicken, and Kale Soup

This soup is an excellent option for meal prep. You can store it in airtight containers in the refrigerator for up to four days. If you want to freeze it, let it cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove.

SERVING SUGGESTIONS

For a complete meal, serve this soup with:

• A green salad
• A side of whole-grain bread
• Crackers or breadsticks
• Roasted vegetables

You can also sprinkle more fresh parsley on top for a pop of color and flavor.

VARIATIONS

One of the best things about this soup is how flexible it is. Here are a few variations you can try:

• Add more vegetables: Carrots, bell peppers, or zucchini can add different flavors and textures.
• Use different beans: Try black beans, kidney beans, or chickpeas instead of Great Northern or Cannellini beans.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Make it creamy: Stir in some heavy cream or coconut milk right before serving for a creamier soup.

FAQs

1. Can I make this soup with frozen chicken?

Yes, you can use frozen chicken breasts. Just add an extra hour of cooking time on HIGH or two hours on LOW.

2. Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this soup a great option for those with gluten intolerance.

3. Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or even collard greens can be used in place of kale.

4. How do I store leftover soup?

Store the soup in airtight containers in the refrigerator for up to four days or freeze it for up to three months.

MAKE-AHEAD TIPS FOR Slow Cooker Quinoa, Chicken, and Kale Soup

If you want to prepare this soup ahead of time, you can chop the vegetables and measure out the ingredients the night before. Store them in the refrigerator overnight. In the morning, just add them to the slow cooker with the chicken and broth. You can set your slow cooker before you leave for work, and when you come home, a warm and nutritious meal will be waiting for you.

By following these simple steps, you can create a hearty and healthy bowl of Slow Cooker Quinoa, Chicken, and Kale Soup that you will love to share with family and friends. This soup is more than just a meal; it’s a comforting hug in a bowl. Enjoy!

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