Crockpot Quinoa Chicken And Kale Soup Recipes

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SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)

Provided by rbotzl01

Number Of Ingredients 15



Slow Cooker Quinoa, Chicken and Kale Soup Recipe - (4.3/5) image

Steps:

  • Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours. 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, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.

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

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories     Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14



Crockpot Quinoa, Chicken, and Kale Soup image

Steps:

  • Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
  • Add drained quinoa and pour in chicken broth.
  • Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
  • Remove chicken and shred; return to soup.
  • Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

SLOW COOKER CHICKEN QUINOA SOUP

Make and share this Slow Cooker Chicken Quinoa Soup recipe from Food.com.

Provided by CONSTANCE S.

Categories     Healthy

Time 8h15m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 12



Slow Cooker Chicken Quinoa Soup image

Steps:

  • Add everything to a slow cooker.
  • Cook on low for 8 hours.

Nutrition Facts : Calories 294.3, Fat 7.7, SaturatedFat 1.8, Cholesterol 94.4, Sodium 883.6, Carbohydrate 23.2, Fiber 4, Sugar 2.7, Protein 32

2 lbs boneless skinless chicken thighs
1 cup quinoa (I used rainbow quinoa, but any will work)
2 -4 cups kale, chopped
3 celery ribs, chopped
3 carrots, chopped
2 poblano peppers or 1 bell pepper, chopped
1 onion, chopped finely
6 garlic cloves, minced
8 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon dried thyme
salt

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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.
  • Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours.
  • 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.
  • Then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.
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