This article was updated on January 13th, 2021
Soups are staple meals across America so is no surprise that as part of a survey conducted by the Campbell Soup Company in 2017, nearly unanimous 95% of people declared their love for soups. With that in mind, this National Slow Cooking Month make a healthy and delicious twist to an all-time favorite soup recipe, with our Chicken, Kale, and Red Quinoa soup!
Makes 10 servings:
1¼ lbs – boneless skinless chicken breasts (raw)
1½ cups – chopped yellow onion
4 cloves – garlic (minced)
2Tbsp – extra virgin olive oil
¾cup – dry red quinoa
½tsp – oregano
½tsp – dried rosemary, crushed
7 cups – low-sodium chicken broth
15.5 oz – can Great Northern Beans, drained and rinsed
4 cups – packed kale (discard thick ribs)
3Tbsp – chopped fresh parsley
2Tbsp – fresh lemon juice
Salt and Pepper, to taste
Shredded Parmesan cheese, for garnish
Add chicken to slow cooker, top with onions and garlic then pour olive oil on top. Add quinoa, oregano, rosemary, salt & pepper to taste, and chicken broth. Cover and cook on HIGH 3½-4 hours or LOW 7-8 hours.
Remove chicken, cut into bite-size chunks and return to the soup. Add in beans, kale, parsley and lemon juice then cover and continue to cook on HIGH for 20 minutes until kale appears to be cooked through. Serve warm topped with freshly shredded Parmesan cheese.
If this only gave you more cravings for soups, here are six other healthy soups ideas you’ll love.