Slow Cooker Quinoa, Chicken and Kale Soup


It may seem as though I make every soup in the slow cooker lately. Well, basically, I do. I cant get enough soup this winter during these bitter cold days, and I love the fact that I can come home to a warm pot of soup waiting for me in my kitchen. I also realized a healthy recipe is much overdue here with all the holiday baking I’ve been doing.

Slow Cooker Quinoa, Chicken and Kale Soup | Cooking Classy

This soup is loaded with with nutrition and you get plenty of protein from the chicken, quinoa, kale and beans. It’s so hearty and filling and amazingly delicious, that it’s hard to believe it’s actually good for you. I added a bit of lemon juice because I love the way lemon pairs with both quinoa and kale. I also chose to add in the beans because I like a soup with plenty of body, I’m not into those really brothy soups unless I’m sick or something. I need sustenance (thank you Thor). If I’m going to have soup as my main meal then it better be loaded. Which also means of course I couldn’t leave out the cheese :). Everything is better with a little bit of cheese sprinkled over it. If you are really aiming to be healthy you could leave it off but I say it’s worth the calories to add a tablespoon or two of parmesan. That’s the great thing about parmesan, thanks to it’s sharp flavor, a little of it will go a long way without adding a huge amount of calories. Enjoy!

Slow Cooker Quinoa, Chicken and Kale Soup | Cooking Classy


Slow Cooker Quinoa, Chicken and Kale Soup | Cooking Classy


Slow Cooker Quinoa, Chicken and Kale Soup

5 from 2 votes

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

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 366 kcal


  • 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


  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy
Nutrition Facts
Slow Cooker Quinoa, Chicken and Kale Soup
Amount Per Serving
Calories 366 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 60mg 20%
Sodium 403mg 17%
Potassium 1188mg 34%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 3g
Protein 35g 70%
Vitamin A 94.5%
Vitamin C 76.1%
Calcium 13.7%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.


  • Georgia @ The Comfort of Cooking: Pure comfort food! This soup looks as delicious as it is wholesome and healthy. Wonderful weeknight meal, Jaclyn! December 19, 2013 at 9:28am Reply

  • Taylor @ Food Faith Fitness: I am all over anything that I can make in a slow cooker! Especially with how healthy this sounds. Lovin’ the idea of using quinoa in a soup…perfect with lemon and kale! December 19, 2013 at 2:32pm Reply

  • Laura: Made this for Christmas dinner today (we needed something healthful to off-set all of the stocking goodies and cookies). YUM! Followed recipe exactly and cooked it on high. Came out fantastic. Served it with crusty bread. December 25, 2013 at 6:23pm Reply

    • Jaclyn: I’m so glad you enjoyed this soup Laura! I hope you had a wonderful Christmas! Thanks for your comment :)! December 26, 2013 at 10:42pm Reply

  • B @ The Sequin Notebook: I’m always looking for new kale recipes, so this soup sounds like a great meal for a cold winter night…looking forward to trying it out soon! December 27, 2013 at 7:47pm Reply

  • Annie: Do you have the Nutritional info for this soup? January 1, 2014 at 3:09pm Reply

    • Jaclyn: Sorry I don’t but you can find it on sites like and others. January 2, 2014 at 10:44pm Reply

    • Barbara: Using the Lose It App I calculated that 1 serving has 327 calories, total fat 5.8g, saturated fat 0.5g, Cholesterol n/a, sodium 535.7 mg, total carbs 29.1 g, fiber 4.7g, sugars 1.7g, protein 8.7g. Hope this helps! February 7, 2016 at 7:33am Reply

  • Barbara: Cooking this soup right now and the house smells wonderful. So glad to find something so healthy with kale and quinoa. Can’t wait to taste it. January 4, 2014 at 6:23pm Reply

    • Jaclyn: I hope you loved it Barbara! January 12, 2014 at 9:21pm Reply

  • Ashley: This looks so yummy! My mom and I have been really in to kale and quinoa lately and this is a recipe I’d love to try in my new crockpot (thanks Santa!). My mom is trying to eat as vegan as possible though and I was wondering if this recipe would be just as delicious with vegetable broth and no chicken? January 5, 2014 at 10:48am Reply

    • Jaclyn: I think it would still be delicious, I might add in another veggie for a filler and also more beans. Hope you and your mom love it! January 15, 2014 at 11:22pm Reply

  • Ali: Only thing I would change…. Don’t add the quinoa so early. Became starchy mushy mess. Otherwise was great recipe. Thx. January 6, 2014 at 6:06pm Reply

    • Jaclyn: I’m glad you liked it Ali! Thanks for the comment and tip! January 6, 2014 at 9:57pm Reply

    • Laurie: I followed your recommendation about putting the Quinoa later in the process, and it wasn’t mushy, so thank you. October 19, 2014 at 9:18pm Reply

    • Christianne: When did you add the quinoa? I’m cooking it on high for 3.5 – 4 hours. When should I add the quinoa? Thanks!! January 19, 2015 at 12:15pm Reply

      • Jaclyn: I would probably recommend adding it during the last 30 minutes of cooking. January 20, 2015 at 10:35pm Reply

  • Holly: I made this tonight for my family and everyone went crazy over it! This soup was the perfect antidote to an absurdly frigid Chicago night. January 6, 2014 at 9:20pm Reply

    • Jaclyn: I heard about that weather that’s crazy, and I though Utah was bad :). I’m so glad you family liked the soup Holly! January 6, 2014 at 9:56pm Reply

  • Sonya: Made this for dinner tonight. Used red quinoa because I didn’t have the white. Added sliced button mushrooms for funsies too and served with cheese quesadillas. It was super awesome!!! January 7, 2014 at 5:43pm Reply

    • Jaclyn: I’m so glad you liked it Sonya! Thanks for leaving a comment! January 15, 2014 at 11:20pm Reply

  • Dawn: I made this tonight and we all LOVED it. My six year old that doesn’t like much of anything even gave it a big thumbs up. Thanks for sharing!!! January 8, 2014 at 6:58pm Reply

  • Kyla: Made this last night after being sick this week and it was soo yummy! I love all of the healthy additions, thanks for posting! January 9, 2014 at 9:42am Reply

    • Jaclyn: I hope your feeling better Kyla! I’m glad you enjoyed the soup :)! January 10, 2014 at 9:21am Reply

  • Sophia: The pictures sells the meal to me. I do like Quineo and will try this. Thanks for the share. January 9, 2014 at 10:47am Reply

  • Cynthia: I can hardly wait to make this! Thank you for sharing. January 9, 2014 at 11:17am Reply

  • Sweat Style: I just made this two days ago and it was delicious! Just had some leftovers for lunch today and its still good! Thanks for the yummy yet healthy recipe. January 11, 2014 at 1:25pm Reply

    • Jaclyn: So glad you liked it! January 11, 2014 at 1:46pm Reply

  • Amparo Moran: I had beeing looking for a quinoa and kale soup,and can’t wait until I try it. Sounds so good. Thank you for the recipe. January 14, 2014 at 2:29pm Reply

  • Helen Jakovljevic: Where can you find the calorie content, etc? January 14, 2014 at 5:37pm Reply

    • Jaclyn: is a good site for that. January 14, 2014 at 7:36pm Reply

  • Christa: i made this tonight for my family and everyone loved it!! This will be a repeat for sure! January 14, 2014 at 9:23pm Reply

    • Jaclyn: I’m so happy to hear everyone in your family loved this soup Christa! Thanks for your comment! January 15, 2014 at 11:42pm Reply

  • Julie: Hi- anybody try freezing or reheating this recipe? Thanks! January 16, 2014 at 8:59am Reply

  • Kerrie: Pinned this 3 weeks ago and have made it twice!! Delicious!! January 16, 2014 at 6:54pm Reply

    • Jaclyn: Glad you like it enough that you’ve already made it twice Kerrie! Thanks for coming back and leaving a comment! January 16, 2014 at 7:49pm Reply

  • Jennette: I made this soup today. It delicious! I replaced the white beans with fresh green beans cut in 3/4″ slices. I wanted a soup that is low in points because I am doing weight watchers. I especially love the lemon, thyme and rosemary seasoning combination. January 24, 2014 at 4:10pm Reply

    • Jaclyn: Thanks for letting me know you enjoyed this soup Jennette! So glad you did! January 24, 2014 at 6:33pm Reply

    • charisse mcguire: how much of the green beans did u use? January 26, 2014 at 10:41am Reply

  • charisse mcguire: I missed the part about the beans, but still cooking it, is it ok I left out the beans? January 26, 2014 at 10:37am Reply

    • charisse mcguire: just saw previous comment, I can add green beans? January 26, 2014 at 10:38am Reply

      • Jaclyn: If you’d like to, it all about personal preference. January 26, 2014 at 10:50pm Reply

    • Jaclyn: Yeah that’s fine, but you can add them even at the end and just let them sit in there for a few minutes just to heat through. January 26, 2014 at 10:49pm Reply

  • Jen: Really enjoyed this, but would suggest not adding the quinoa until you’re about to eat it as it soaks up all the broth. I had planned to enjoy this for lunch Mon-Fri (made on a Sunday). It was quite thick by lunchtime on Monday; by Tuesday there was no liquid left in my lunch which made for a visually unappealing dish. Lesson learned – next time the quinoa goes in just before I eat it! Thank you for a tasty and super healthy recipe! February 1, 2014 at 9:47am Reply

    • Jaclyn: Thanks for the tip Jen! I’m glad you liked it! February 4, 2014 at 10:02pm Reply

  • Slow Cooker Chicken, Quinoa, & Kale Soup | 2 Bees in a Pod: […] co-worker Emily came into the office a couple of weeks ago and said “Jenn I made this recipe over the weekend that you have to try and post on your blog!”  And I immediately […] February 5, 2014 at 4:51am Reply

  • Deanna: Made this for the first time and I would recommend it to anyone! It was easy, healthy, and just as delicious for leftovers as it was right out of the crockpot. Thank you! :) February 11, 2014 at 12:01pm Reply

    • Jaclyn: Thanks for your feedback Deanna! So glad you liked it! February 18, 2014 at 10:37pm Reply

  • Lisa F: Made this 2 weeks ago and loved it so much I made it again today. I so love kale and it’s so easy to make this. Absolutely wonderful! February 14, 2014 at 6:20pm Reply

    • Jaclyn: I’m glad you liked it enough to make it again Lisa. Thanks for your comment! February 14, 2014 at 8:42pm Reply

  • Sable: Might be a dumb question but curious did u use chicken broth and if so how much? Thank you! February 15, 2014 at 4:41pm Reply

    • Jaclyn: Yes I did use 4 cans of chicken broth which is equal to 7 cups since there’s 1 3/4 cup in each can. Hope you try this! February 15, 2014 at 5:17pm Reply

  • Diana: I just made this soup exactly as you specified. I chose 4 hours on high… and the only slight variation is I used reggiano parmesan cheese and shaved it on top rather than grate it.

    Outstanding! Thank you! February 17, 2014 at 5:07pm Reply

    • Jaclyn: I’m happy to hear you liked it Diana! Thanks for your comment! February 17, 2014 at 10:06pm Reply

  • Healthy and Hearty Quinoa, Chicken and Kale Soup | My Blog: […] Liz JacksonWelcome to the seventh installment of Slow Liz’s 2014 Slow Cooker Challenge! Recipe: Cooking Classy – Slow Cooker Quinoa, Chicken and Kale SoupThe Food Network revealed the top three most […] February 25, 2014 at 7:53am Reply

  • Angel: I made this yesterday and it was delicious! The only thing I added was a little more garlic, a solid hot pepper for some heat, and added 1 more cup of broth with the last ingrediants. My husband raved and neither he nor my son(the quinoa-hater)had any idea it was in there. It did’nt get mushy at all. I’ll share this with friends.
    And is it just me, or does anyone else get annoyed with comments that don’t help with the recipe? “It looks great.” “I want to try this.” I get tired of weeding thru these for actual useful tips. February 28, 2014 at 1:32pm Reply

    • Jaclyn: I’m so glad you liked it Angel, thanks for your review! March 11, 2014 at 8:09pm Reply

    • Victoria: YES that always bothers me so much! Thank you for your input! October 18, 2016 at 4:55pm Reply

  • kare: Did you defrost the chicken before you put it into the crock pot? The recipe sounds delicious but I don’t know if I can put frozen chicken in.
    Thanks! March 1, 2014 at 2:41pm Reply

    • Jaclyn: Yes, I recommend thawing the chicken first. March 18, 2014 at 8:49pm Reply

  • ellen mackay: I loved the soup but I used spinach instead of kale I do not care for kale and it was great March 1, 2014 at 5:12pm Reply

    • Jaclyn: Oh yum! I need to try it with spinach too, I love spinach! Glad you liked it Ellen! March 1, 2014 at 8:29pm Reply

  • Slow Cooker Quinoa, Chicken and Kale Soup | ilonaskitchen: […] Slow Cooker Quinoa, Chicken and Kale Soup adapted from cookingclassy […] March 4, 2014 at 6:18pm Reply

  • Sarah: Love this soup!! I have made it plenty of times!! I was curious if this soup is ok to freeze? Does it still taste decent ? April 8, 2014 at 7:15pm Reply

    • Jaclyn: I haven’t ever tried. I imagine it would be okay, sometimes the brothy soups don’t freeze as well, but you may as well try it instead of tossing it out. April 21, 2014 at 10:28pm Reply

  • Marina: Do I have to make this in a slow cooker? Or can I just make it in a pot on the stove?? April 14, 2014 at 3:50pm Reply

    • Jaclyn: No, you could definitely make it on the stove top too. April 14, 2014 at 6:29pm Reply

  • Cara: I have a rotisserie chicken. When can I add this during cooking? April 22, 2014 at 1:40pm Reply

    • Jaclyn: I’d add it near the end. May 6, 2014 at 6:29pm Reply

  • Jessica Bova: Wow, this soup looks right up my alley! Quinoa, kale, and chicken are three of my favorite foods to combine, and I can never turn down a delicious soup recipe. Love how healthy this is, and I’ve been meaning to start using my crockpot more often so this is the perfect excuse. The thyme and rosemary are a great touch- Thanks for the clear instructions! May 7, 2014 at 11:41am Reply

  • kathy: This is a GREAT alternative to chicken noodle soup when you are feeling under the weather. Just started autumn here in the southern hemisphere and made this this week. Super yummy! I think it tasted better as leftovers (or else my tastebuds were just working better as my cold died down ;0)) but even our 18 month old sipped the broth up and said ‘mmmm!’ May 9, 2014 at 6:33pm Reply

    • Jaclyn: Thanks for your feedback Kathy! I’m happy to hear your family liked it! May 9, 2014 at 7:45pm Reply

  • Nammy: Kale doesn’t have protein. Just correcting that typo (it’s in a sentence near the very top of this page) July 30, 2014 at 12:24pm Reply

    • Jaclyn: It has 2.9 g per cup which isn’t a ton but it is some :). July 30, 2014 at 12:56pm Reply

  • Kari: I froze this in lunch-sized portions and it tastes great after defrosting! I added extra broth before freezing. BTW, I found the chicken only needed 4.5 hours on low to cook fully.
    Thank you for an easy, healthy recipe! This is the first recipe I’ve tried from your site. August 6, 2014 at 7:11pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe! I hope you try and enjoy more here :)! August 6, 2014 at 8:44pm Reply

  • Angel: Hi there! I just wanted your opinion on whether I could use chick peas instead of the beans? My grocer did not have the beans you listed so I grabbed some chick peas since they were on sale! Thanks ! August 21, 2014 at 6:16pm Reply

    • Jaclyn: I think that would also be delicious, I love chick peas! August 21, 2014 at 11:33pm Reply

  • Shannon: Hi there! Just wondering if this would work with bone-in chicken breasts? September 19, 2014 at 10:53am Reply

    • Jaclyn: I think that would work fine for this recipe. Hope you love it! September 19, 2014 at 2:35pm Reply

  • Rachel: I made this last night and it was wonderful. It really hit the spot now that the weather has turned chilly. October 5, 2014 at 6:54am Reply

  • Paula: I made it tonight for dinner. Very flavorful and filling soup supper! I am freezing the leftovers for lunches. I’m not a big fan of the lemon but I will definately make this again October 6, 2014 at 4:36pm Reply

    • Jaclyn: I’m glad you liked it Paula! Thanks for your feedback! October 6, 2014 at 8:24pm Reply

  • Megan: Could you make this without the slowcooker? October 7, 2014 at 11:53am Reply

    • Jaclyn: Yes you could definitely do it on the stove top. November 4, 2014 at 10:43pm Reply

  • Crystal: I don’t have a crock pot– how could I adapt this to make on the stove in a shorter time?

    Thanks! October 7, 2014 at 2:16pm Reply

    • Jaclyn: I would saute the onion, celery and garlic in oil then add broth and herbs/s&p and chicken/quinoa and boil until cooked through (remove rest 5 minutes then shred and return) then add remainder. Hope you love it! November 4, 2014 at 10:45pm Reply

  • Marie: I made a triple recipe of the Kale Soup!!! I cooked everything but the quinoa, kale, spinach and beans the day before… That way all of the flavors could merge together…. The next day I added the last ingredients and a little extra garlic and let it all simmer… Served it to 27 ladies they all wanted the recipe!!!
    I did use canned chicken because I was making such a large recipe.. I also cooked it on top of the stove in a very large pot… November 3, 2014 at 9:14am Reply

  • Ryli: Made this today and it turned out amazing. My chicken breasts were partially frozen, mostly thawed and I cooked in a 6 qt cuisinart slow corker for 8 hours on “simmer” to account for a full work day. I chose to semi-sautée the onions, garlic, and celery before I added them this morning to richen the flavor and ensure they weren’t under done tasting(if even possible after slow cooking for 8 hours but better safe than sorry!). I also waited to add the quinoa until I got home with the kale, parsley and beans. It could’ve been fine adding early on but I didn’t want to risk it soaking up all the broth! Also, added some cayenne for spice. Fantastic. Chicken breasts were incredibly tender when I removed them to shred (instead of chop). Thank you for this delicious slow cooker recipe! Hit the spot during these increasingly dark and cold Alaskan nights! November 3, 2014 at 9:20pm Reply

  • Stacy: Making this today, sounds amazing and healthy. I added the recipe into the Lose It app and it comes up as:
    287 calories
    5.4g Total Fat. 1.1g Saturated Fat
    50.5mg Cholesterol
    915.2mg Sodium
    32g Carbs
    5.5g Fiber
    2.1g Sugar
    26.4g Protein

    Per Serving (6 servings in recipe)

    Hope this helps! November 9, 2014 at 8:45am Reply

    • Jaclyn: Thanks for the info Stacy! November 9, 2014 at 11:56am Reply

  • cianna richardson: Made this tonight – simple, clean and bright. A few tweaks made it more flavorful: 1) added 2 TB reduced sodium better than bouillon chicken base for added ‘stockiness’. 2) increased spices to 2TB thyme, 1TB rosemary. 3) doubled the quinoa to 1 1/2 c. to make it thicker and more stew-like. I never measure lemon juice, but squeezed two full lemons in. I just changed it to taste. The soup needed some more salt as well. Overall, it was a good dish that needed some Oomph… November 9, 2014 at 5:05pm Reply

  • cianna richardson: OH. Sorry, but I forgot to add:
    I just threw EVERYTHING IN AT ONCE in a crockpot and let it stay on low for 6 hrs… This way was much easier and freed up my Sunday ;) November 9, 2014 at 5:07pm Reply

    • Trisha: I had the same experience! Some of us have to work and don’t have anyone home to toss the quinoa in 1 hour-30 minutes before the cook time is over. January 10, 2016 at 9:27pm Reply

  • Erica: Hi Jaclyn-I know the recipe yields about 6 servings-would that be about 2 cups per serving? Just trying to figure out portions.
    Thank you! November 24, 2014 at 2:14pm Reply

  • Lydia: This was the best soup I’ve ever made! I tweaked it to be vegetarian by adding mushrooms and using vegetable broth instead of chicken. Cooking time was a lot shorter since there was no chicken involved. Absolutely delicious, thank you for the inspiration! December 14, 2014 at 12:47pm Reply

  • Barbara: What can you use in place of the Quinoa? January 11, 2015 at 12:31pm Reply

    • Jaclyn: Many other types of whole grains should work great in this like rice, farro, barely etc. January 15, 2015 at 8:59pm Reply

  • Christianne: Many people are suggesting to add the quinoa later. I’m cooking this in high for 3.5-4 hours. When would you suggest putting in the quinoa? Thanks!!! January 19, 2015 at 12:12pm Reply

    • Jaclyn: I will probably try the last 30 mins to 1 hour next time. January 19, 2015 at 1:26pm Reply

  • Tracy Armstrong: I’m making this right now for dinner tonight, but I’m adding carrots and fresh corn, as I love those ingredients in all my soups; I hope it turns out as good as the original recipe! I’ll update after dinner. Thanks for an easy, healthy recipe! =) January 21, 2015 at 12:44pm Reply

  • Debbie Johnson: Your recipe says i have to chop the thick ribs then discard them. why chop them first? January 24, 2015 at 11:33am Reply

    • Jaclyn: Chop the remainder of the kale, not the ribs. Sorry for the confusion. January 24, 2015 at 10:57pm Reply

  • Heather: I made this tonight and I love it! I subbed freekah for quinoa because that’s what I had on hand, and it worked well dropping it in 30 minutes before it was ready. I’m not a fan of dairy, so instead of topping the soup with Parmesan I used lemon zest, but I LOVE lemon! Thanks so much for sharing. January 31, 2015 at 6:36pm Reply

  • Claire: Delicious! Made this tonight for dinner for my boyfriend and I. Added white wine and used carrots instead of celery because I didn’t have any celery. My boyfriend loved it too. I love that it’s a brothy soup that is still filling. Thanks for the recipe! February 7, 2015 at 4:55pm Reply

  • Tammy: Do you need to rinse the quinoa first? It says dry, but if you don’t rinse it does it still taste ok? February 7, 2015 at 7:43pm Reply

    • Jaclyn: It just depends on the brand, many of them pre-rinse it so you shouldn’t have to. February 8, 2015 at 7:05pm Reply

  • Lauren: THIS recipe is amazing!!!! So healthy and soo comforting on these cold Chicago days! Making it as we speak! This is my second time making it and the only thing I’m tweaking is how much low sodium chicken broth I’m using! I cut it in half and used 2 cups of water instead! So delicious, thank you for your recipes!! :) February 12, 2015 at 7:32am Reply

    • Jaclyn: I’m so glad you like this recipe Lauren! Thanks for your feedback :)! February 12, 2015 at 5:50pm Reply

  • Deirdre: I just turned off the slow-cooker….FANTASTIC!! The flavor is amazing and the chicken just falls apart when done. I used vegetable broth and omitted the oil (by choice). It is by far the BEST soup I have ever made (or had). Thanks! February 13, 2015 at 7:40pm Reply

  • Barbara Smith: I’m so happy to find this healthy soup recipe with kale & quinoa! My daughter made this last night & said it was just delicious!! What a wonderful dinner!! :) February 18, 2015 at 9:13am Reply

    • Jaclyn: So great to hear Barbara! February 18, 2015 at 1:46pm Reply

  • Verlynda: I just made this last night, dumped it in the crockpot. This morning, it tastes great! Winner winner chicken dinner! February 22, 2015 at 11:17am Reply

  • Andrew: Great recipe…made it tonight on the stovetop using extra chicken I had on hand. I also agree with sautéing the onion and garlic before cooking. Used some carrots and corn as well. Just remember everyone – recipes are just guidelines for cooking! Feel free to adapt and adjust to your family’s own tastes! That being said, this is a great guideline! February 22, 2015 at 4:50pm Reply

  • Marilyn: I made this today with ground turkey and turkey broth – wonderful! August 22, 2015 at 12:00pm Reply

  • Jeff D: I use this Recipe at least 1x a month! It’s an essential in my crock pot “work food” lineup! Healthy, filling, and satisfying. What other recipe can I hide kale in, in addition to having quinoa and chicken in?

    I add another can of beans to bulk it up + extra chicken (Gotta love those healthy protein sources). A+! September 3, 2015 at 2:01pm Reply

  • Samantha: Made this last last night for dinner. So impressed. I will definitely be making this again and again for years to come. The only thing I changed was I added a few dashes of chili powder, 3 tablespoons fresh lemon juice instead of just 2, and i added extra veggies. My 6 year old ate every last drop! So good!! September 23, 2015 at 3:11pm Reply

  • Gail: Made this today, just YUMMM. I added a few carrots, just for some color. It’s cooling now in multiple containers for freezing and sharing. October 30, 2015 at 5:15pm Reply

  • Trisha: I’m not sure what other reviewers are talking about, because I had the quinoa in from the beginning and cooked this on low the full time, and the quinoa was great. I think if you want a full grain with just a translucent inside like I make on the stove the hour trick works, but if you work and need to have a no-frills dinner ready the quinoa is great in for the full time. I even thought it was more stew like since the quinoa was cooked low and slow, which I honestly preferred. Great recipe! Will make again. Thanks! January 10, 2016 at 9:24pm Reply

  • Simone: This sounds amazing. I only have 4qt slow cooker. Do I have to cut recipe in half or will I be ok and just filled to brim? January 12, 2016 at 1:06am Reply

  • Dave: Made it today at the firehouse. Always looking for good healthy easy meals like crock pot meals. We can leave on a call and not worry about dinner. It was well received by all the guys! Thanks! January 22, 2016 at 4:13pm Reply

  • Lydia Barnes: Haven’t tried this yet,but, will soon. However, why would I chop the thick ribs of the kale and then discard them? January 23, 2016 at 1:26pm Reply

  • Amy: Just made a pot of this on a snowy Michigan day for a lunch date with a friend, and it was a hit! I put in the quinoa about 20 minutes before serving, and that was definitely the way to go. The carrots didn’t cook as well as I would have liked them to, but I think if I had let the soup cook a little longer, they would have been perfect (I did just under 4 hours total). I didn’t have any cannellini beans, so I used butter beans instead, and I thought that it still tasted delicious. I have quite a bit left, and it’s a little more stew-like than soup-y, but I think it’s because I kept my crockpot on the “warm” setting for about 3 more hours (throughout the afternoon, after we were done eating) and the chicken/veggies soaked up a good bit of the remaining liquid. I’ll consider adding more broth and/or water to a future batch.

    Question about storage: can this soup be frozen? I have a good amount of it left over, and am wondering if I can put some of it in a Tupperware jar and freeze for another wintry day. If so – how long can it be stored for, and will Tupperware do the trick from a storage-container perspective?

    (One more) question about leftovers: I have the rest packed in Tupperware in the fridge, so that the quinoa doesn’t keep cooking and get mushy (I’ve learned my lesson the hard way before when it comes to pasta cooking in the crockpot!), for my boyfriend to eat later for dinner. Should I advise him to add fresh kale upon re-heating? I’m concerned about the kale that’s currently in there getting a little slimy and ‘bad’ a few hours out from now, and considering just picking it out so he can add the fresh leaves later…

    Thanks so much for this delicious recipe! I’m excited to try more of yours in the future :) February 9, 2016 at 1:44pm Reply

  • Reddy: Would it be a bad idea to do garbanzo beans instead of great northern beans? November 6, 2016 at 6:47am Reply

  • Melissa: Question…3 stalks of celery is definitely more than 1 cup? Did you mean 3 sticks?? Let me know, I’m making it now. :))) January 6, 2017 at 11:31am Reply

    • Jaclyn: I used smaller stalks so just go with 1 cup :). January 6, 2017 at 1:45pm Reply

  • Stacia: My chicken was super thick, so it took quite a bit longer to cook (5 hrs on high) before I pulled it out and then added the beans and kale. I pulled out some of the broth (1.5 cups) and cooked my quinoa on the stovetop since my slow cooker does not like quinoa for some reason. I added the shredded chicken and cooked quinoa to the crockpot and cooked on low for 1 hr more to get the kale to our degree of doneness. As is, it was pretty bland. My family added a lot of cracked pepper at the table. Perhaps the leftovers will have more flavor. It definitely is a healthy recipe, although the teenager is already looking for something else to eat. January 16, 2017 at 6:49pm Reply

  • chris: Roughly about how many pieces of chicken would you say equals 1 1/4 lbs? 4?? I know it depends on the size. Looking forward to making tonight! January 25, 2017 at 8:09am Reply

  • Phyllis Rich: Thanks for this great recipe. We loved it. It will certainly be added to our rotation. Tasty, healthy, and filling – perfect for a winter day. I made these changes: I layered all ingredients except quinoa, lemon juice and cheese in the crock pot and simmered it on low, including a second can of beans. I cooked the quinoa separately and added it at the end. Next time I will add 4-5 c. of broth to make it “soupier.” I might try substituting brown rice for quinoa. January 28, 2017 at 3:03pm Reply

    • Jaclyn: Thanks for the great feedback and suggestions Phyllis! January 31, 2017 at 10:25am Reply

  • Brigid: I don’t ever comment on recipes and things- this is the very first comment I’ve ever left on anything haha! But I have to tell you that this soup has become a staple in my house. We call it “healing soup” because of the amazing health benefits it has! I throw a little bit of turmeric and carrots for some extra Yum and I can honestly say it is the best soup ever! ❤️❤️❤️ Thank you February 1, 2017 at 1:57pm Reply

    • Jaclyn: “Healing soup,” I love that! Thanks for the great review Brigid! February 16, 2017 at 12:44pm Reply

  • Natalie: This is one of my most favorite recipes ever. Thank you for sharing it! May 23, 2017 at 1:04pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment! May 25, 2017 at 11:25am Reply

  • Lisa: Hi is there a way to make this on a stove top, I don’t have a slow cooker. It looks delicious and sounds like everyone loves it, please help? November 15, 2017 at 4:17pm Reply

  • Bren: So yummy! I added carrots and shred chicken instead of cube December 31, 2017 at 8:37pm Reply

    • Jaclyn: So glad you liked it Bren! Thanks for leaving a review! December 31, 2017 at 11:24pm Reply

  • Sara: Has anyone tried using frozen kale? If so, any tips? And would I have to change the amount I use if frozen? January 14, 2018 at 9:43am Reply

  • Erin: Hi! I just want to say that I have lost count of how many times I have made this soup over the last couple of years but it is safe to say I make it at least once a month. I love making a big batch on the weekends and having it for my work lunch all week. It is so comforting yet fresh at the same time. Love it!! February 2, 2018 at 2:14pm Reply

    • Jaclyn: Thanks for the great feedback Erin! February 5, 2018 at 12:40pm Reply

  • Lori: Hi just wondering what the calories are per serving. And serving size. April 24, 2018 at 12:01pm Reply

    • Jaclyn: Hi – just added it to the recipe. :) April 24, 2018 at 12:21pm Reply

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