SLOW COOKER QUINOA, CHICKEN AND KALE SOUP
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!
Provided by Jaclyn
Categories Soup
Time 8h15m
Number Of Ingredients 15
Steps:
- 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.
- Recipe Source: Cooking Classy
Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 144 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN KALE QUINOA SOUP
This hearty and yummy Chicken Kale Quinoa soup is loaded with antioxidant-rich kale, nutritious quinoa, and immune-boosting garlic. It's also got the delicious flavors of bacon (because who doesn't love bacon) and plenty of spices. It's a great dinner choice for the whole family, whether the cold winter months have you in full-on "soup mode," or you are feeling a bit under the weather and need a little bit of extra nutrition. This flavorful soup also comes together quickly, making it great for busy weeknights. If you're looking for a healthy and delicious spin on classic chicken soup, you'll love this recipe!
Provided by Wendy Hilton
Number Of Ingredients 12
Steps:
- In a large stock pot or dutch oven, cook bacon over medium heat until done. Remove bacon from pot and drain. Chop and set aside for serving.
- Add chicken to pot and increase heat to medium-high. Season chicken with salt, pepper, and thyme. Cook chicken for 6 minutes, cooking chicken on all sides.
- To the chicken, add onion, carrots, and garlic, cooking for 5 to 6 minutes or until the vegetables are softened but not mushy. Stir in the bay leaves and chicken stock. Bring to a boil.
- When the soup comes to a boil, add the quinoa. Cover and simmer for 15 minutes or until the quinoa begins to soften but has not released the curly grain.
- Remove lid and add kale to the soup. Continue cooking for an additional 5 minutes or until the kale is tender.
- Serve topped with cooked bacon. Sprinkle with grated Parmesan cheese if desired.
CHICKEN AND QUINOA SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
CROCKPOT QUINOA, CHICKEN, AND KALE SOUP
Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.
Provided by J-Lynn
Categories Clear Soup
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
- Add drained quinoa and pour in chicken broth.
- Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
- Remove chicken and shred; return to soup.
- Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.
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