Slow Cooker Quinoa, Chicken and Kale Soup

KaleSoupKarima

Yield: about 6 servings

Ingredients

1 1/4 lbs boneless skinless Organic chicken breasts (raw)

1 1/4 cups chopped Organic yellow onion (1 medium onion)

1 cup chopped Organic celery (about 3 stalks)

4 cloves Organic garlic, minced

2 Tbsp Organic extra virgin olive oil

3/4 cup dry Organic quinoa

1/2 tsp dried Organic thyme

1/2 tsp dried Organic rosemary, crushed

4 (14.5 oz) cans low-sodium Organic chicken broth (7 cups)

Salt and freshly ground black pepper, to taste

1 (15.5 oz) can Organic Great Northern or Cannellini beans, drained and rinsed

4 cups packed Organic kale, roughly chopped (thick ribs chopped and discarded)

3 Tbsp chopped fresh Organic parsley

2 Tbsp fresh Organic lemon juice

Directions

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

Recipe Source: Cooking Classy

Contributed to MIHG2 by Karima Zanotti

 

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