Crockpot Quinoa Chicken And Kale Soup Food

SLOW COOKER CHICKEN, KALE, AND SWEET POTATO SOUP

Slow Cooker Chicken, Kale, and Sweet Potato Soup image

Slow Cooker Chicken, Kale, and Sweet Potato Soup is packed with protein and veggies and is so easy to make with a short list of simple ingredients. Your new paleo, gluten-free, dairy-free, whole30, healthy go-to crockpot recipe!

Provided by Robyn Downs

Number Of Ingredients 7

Ingredients

2 large or 4 small sweet potatoes (peeled and chopped into 1-inch pieces)
1 bunch Lacinato kale (stems removed and thinly sliced (2 packed cups))
1 pound boneless (skinless chicken breasts or thighs)
2 32-oz boxes low-sodium chicken stock
2-3 teaspoons kosher salt
2 teaspoons Italian seasoning
Extra virgin olive oil (to serve)

Steps:

Place all the ingredients in a 6-qt slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.

Nutrition Facts : Calories 175 kcal, Sugar 3 g, Sodium 922 mg, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 20 g, Fiber 3 g, Protein 19 g, Cholesterol 48 mg, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW COOKER QUINOA, CHICKEN AND KALE SOUP

Slow Cooker Quinoa, Chicken and Kale Soup image

This soup is loaded with with nutrition and you get plenty of protein from the chicken, quinoa and beans. It's so hearty and filling and amazingly delicious, that it's hard to believe it's actually good for you!

Provided by Jaclyn

Categories Soup

Time 8h15m

Number Of Ingredients 15

Ingredients

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)

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.
Recipe Source: Cooking Classy

Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 144 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

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

Provided by rbotzl01

Number Of Ingredients 15

Ingredients

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

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.