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!
Ready in: 8hours15minutes
1 1/4lbsboneless skinless chicken breasts(raw)
1 1/4cupschopped yellow onion(1 medium onion)
1cupchopped celery(about 3 stalks)
2Tbspextra virgin olive oil
1/2tspdried 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
4cupspacked kale, roughly chopped (thick ribs chopped and discarded)
3Tbspchopped fresh parsley
2Tbspfresh lemon juice
Finely shredded parmesan cheese, for serving
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.