Winter usually demands a few pots of soup or stew in our house. (Even if it is in the mid- to high-60s outside, as it has been this week.)
Cooked in the slow-cooker, this recipe is substantial and perfect for the nights we come home from a full day of school and activities and are in a rush to bathe, eat, and get the kids ready for bed. Perfectly filling and delicious as is, my family prefers the soup with some sweet potatoes or pasta thrown (precooked or thrown into the slow cooker with 10-15 minutes to go), or some crusty bread on the side.
Chicken, Quinoa, and Kale Soup
- 1 1/4 lbs boneless skinless chicken breasts or thighs (raw)
- 1 cup chopped yellow onion (1 medium onion)
- 1 cup chopped celery (about 3 stalks)
- 3 carrot sticks, chopped
- 5 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 3/4 cup dry quinoa (any color)
- 1/2 tsp dried thyme
- 8 cups low-sodium chicken broth, store bought or homemade
- Salt and freshly ground black pepper, to taste
- 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
- 2 Tbsp fresh lemon juice
- Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, and olive oil. Add quinoa and thyme 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 or shred into bite size pieces and return to soup. Add kale and lemon juice, then cover and continue to cook on HIGH heat another 15-20 minutes.