Chicken, Kale and Red Quinoa Soup

by Sue Taggart

A new twist on chicken soup—a really healthy and delicious version of an all time favorite.

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.

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