Slow Cooker Quinoa, Chicken and Kale Soup

Slow Cooker Quinoa, Chicken, and Kale Soup Recipe

This hearty and nutritious soup is perfect for a comforting meal. Packed with protein from chicken and quinoa, along with the health benefits of kale, it’s easy to make in a slow cooker for a convenient weeknight dinner.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup quinoa, rinsed and drained
• 4 cups chicken broth
• 2 cups water
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 4 cups chopped kale (stems removed)
• Juice of 1 lemon
• Parmesan cheese (for serving, optional)

Instructions:

1. Prepare the Ingredients:
   • In a slow cooker, add the chicken breasts or thighs, quinoa, chicken broth, water, diced onion, carrots, celery, minced garlic, thyme, oregano, black pepper, and salt.
2. Cook:
   • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the quinoa is tender.
3. Shred the Chicken:
   • Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
4. Add Kale:
   • Stir in the chopped kale and lemon juice. Let it cook for an additional 10-15 minutes on high until the kale is wilted.
5. Serve:
   • Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Tips:

• Variations: Feel free to add other vegetables like bell peppers, zucchini, or spinach for extra nutrition.
• Storage: This soup stores well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
• Make it Vegetarian: Substitute chicken with chickpeas or white beans and use vegetable broth.

Enjoy your nourishing Slow Cooker Quinoa, Chicken, and Kale Soup!