Slow Cooker Quinoa, Chicken and Kale Soup Recipe – Easy Healthy Comfort Food Dinner Idea
This slow cooker quinoa, chicken and kale soup is the perfect blend of hearty and healthy! With protein-packed quinoa, tender chicken, and nutrient-rich kale simmered together, it’s a cozy comfort food that’s simple to prepare and ideal for busy weeknights or nourishing family dinners.
Equipment
- Slow cooker
- Cutting board & knife
- Mixing bowls
- Measuring cups & spoons
- Ladle
Ingredients
- 1 lb chicken thighs or breasts (bone-in preferred)
- 1 cup quinoa, rinsed
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups kale, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Juice of 1 lemon (optional, for brightness)
Instructions
- Layer Ingredients: Place chicken, quinoa, carrots, celery, onion, and garlic in the slow cooker.
- Add Broth & Seasoning: Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and quinoa is cooked.
- Shred Chicken: Remove chicken, shred with forks, and return to the slow cooker.
- Add Kale: Stir in chopped kale. Cook for 10–15 minutes until wilted but vibrant.
- Finish: Taste and adjust seasoning. Add lemon juice for brightness.
- Serve: Ladle into bowls and enjoy hot with bread or salad.
Notes
- Rinse quinoa before cooking to remove bitterness.
- Add kale at the end to prevent overcooking.
- Use bone-in chicken for richer broth flavor.
- Freeze portions for up to 2 months; add fresh kale when reheating.
- A squeeze of lemon at the end brightens the soup.