Slow Cooker Quinoa Chicken and Kale Soup Recipe

Why You’ll Love This Slow Cooker Quinoa Chicken Kale Soup

I remember the first time I threw this soup together on a busy weekday morning it turned into a lifesaver for my family dinners. This slow cooker quinoa chicken kale soup is a breeze to make, letting you toss in the ingredients and walk away while it cooks itself. With its simple setup, it’s perfect for anyone juggling a full schedule, like busy parents or working professionals who want a hearty meal without the fuss.

Plus, it’s loaded with goodness that makes you feel great from the inside out. Think nutrient-packed kale, protein-rich chicken, and quinoa that keeps you full and energized. This recipe has quickly become my go-to for when I need something healthy yet comforting, and I bet it’ll win you over too with its fresh flavors and easy tweaks for different tastes.

What really stands out is how flexible it is for everyone. Whether you’re cooking for diet-conscious friends or wanting to switch things up, this soup adapts without losing its charm. It’s not just food; it’s a warm hug in a bowl that brings people together around the table.

Essential Ingredients for Slow Cooker Quinoa Chicken Kale Soup

When I plan this recipe, I always start by gathering everything fresh from the kitchen. The key is using the right amounts to get that perfect balance of flavors and nutrition. Below is a complete list of ingredients based on what works best I’ve pulled together the exact measurements to make sure your soup turns out just right every time.

• 1 1/4 pounds raw chicken
• 1 1/4 cups chopped onion (1 medium onion)
• 1 cup chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 3/4 cup dry quinoa
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 4 cans (14.5 oz each) low-sodium chicken broth (7 cups total)
• Pepper, to taste
• 1 can (15.5 oz) Great Northern or Cannellini beans, drained and rinsed
• 4 cups packed kale, roughly chopped (thick ribs removed)
• 3 tablespoons fresh parsley
• 2 tablespoons lemon juice
• Finely shredded Parmesan cheese, for serving

Each ingredient plays a role in making the soup hearty and full of flavor. For instance, the quinoa adds a nice chew, while the kale brings in those vitamins that keep things light and wholesome. If you’re adjusting for dietary needs, like going vegan, swap the chicken for a plant-based option and use vegetable broth instead.

How to Prepare the Perfect Slow Cooker Quinoa Chicken Kale Soup: Step-by-Step Guide

Let me walk you through making this soup it’s one of those recipes that feels like a chat with a friend in the kitchen. Start by rinsing that 3/4 cup of dry quinoa under water to wash away any bitterness; it helps keep the texture light and fluffy. This step is quick and sets the stage for everything else.

Next, get your veggies ready: dice 1 1/4 cups of onion, chop 1 cup of celery, and mince 4 cloves of garlic. These form the flavorful base that makes the soup so inviting. Then, place the 1 1/4 pounds of raw chicken into your 6 or 7-quart slow cooker, followed by the prepared veggies and a drizzle of 2 tablespoons olive oil.

Now, add in the quinoa along with herbs like thyme and rosemary for that extra touch of aroma. Pour in the 4 cans of low-sodium chicken broth, and season with 1/2 teaspoon salt and pepper to taste. Cover it up and let it cook on high for 3.5 to 4 hours or low for 7 to 8 hours it’s ideal for those days when you’re out and about.

Once the time’s up, take out the chicken, let it rest for 10 minutes, then shred it into bite-sized pieces and put it back in. Stir in the 1 can of Great Northern or Cannellini beans, 4 cups of chopped kale, 3 tablespoons fresh parsley, and 2 tablespoons lemon juice. Cover again and cook on high for another 10 to 20 minutes until the kale is just right. Serve it warm with a sprinkle of finely shredded Parmesan cheese on top it’s pure comfort in a bowl. For more ideas on slow cooker meals, check out our easy slow cooker recipes section on the blog.

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Dietary Substitutions to Customize Your Slow Cooker Quinoa Chicken Kale Soup

I love how this soup lets you mix things up based on what you’ve got or what your body needs it’s like a blank canvas for your kitchen creativity. If you’re looking to make it meat-free, swap the 1 1/4 pounds of chicken for firm tofu or tempeh to keep that protein punch without changing the vibe.

For a different grain, try using millet or brown rice in place of the 3/4 cup quinoa; it changes the texture a bit but keeps the soup gluten-free and delicious. When it comes to veggies, switch out the 4 cups of kale for spinach or Swiss chard if that’s what you have on hand they add a similar leafy green goodness.

Don’t forget about seasonings; adding smoked paprika or cumin can give it a fun twist. And for anyone watching sodium, opt for homemade broth instead of the canned stuff to keep things light. These changes make the soup feel personal, like you’re tailoring it just for your table. If you’re curious about quinoa, read more at this Quinoa Benefits resource.

Mastering Slow Cooker Quinoa Chicken Kale Soup: Advanced Tips and Variations

Once you’ve nailed the basics, let’s amp things up a notch it’s amazing how little tweaks can turn a simple soup into something special. Start by toasting that 3/4 cup of quinoa in a dry pan for a minute or two; it brings out a nutty flavor that makes the whole dish pop. If you’re using chicken, browning the 1 1/4 pounds first in a skillet adds depth that surprises your taste buds.

Experiment with flavors by tossing in fresh ginger or turmeric for a cozy, anti-inflammatory boost it’s one of my favorite ways to make it feel extra nourishing. Or add lemon zest along with the 2 tablespoons of lemon juice for a brighter note that pairs perfectly with the kale. For presentation, top it with a drizzle of olive oil and some chopped parsley; it makes the soup look as good as it tastes.

If you’re prepping ahead, chop your veggies and store them separately so assembly is a snap. These tips have helped me turn this recipe into a family favorite, and I think they’ll do the same for you. Try variations like swapping quinoa for wild rice, as suggested in the tips, to keep things fresh and exciting.

How to Store Slow Cooker Quinoa Chicken Kale Soup: Best Practices

Storing this soup right means you can enjoy it all week without any hassle it’s one of those meals that tastes even better the next day. Pop it into airtight containers and stick it in the fridge; it stays good for 3-4 days, making lunch prep a all. For longer keeps, freeze it in portions; label them with the date so you know it’s fresh within 2-3 months.

When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove or in the microwave. Stir it occasionally to keep the quinoa and kale from getting mushy. This approach has saved busy days for me, turning leftovers into quick, wholesome meals that feel like a treat.

FAQs: Frequently Asked Questions About Slow Cooker Quinoa Chicken Kale Soup

Slow Cooker Quinoa Chicken Kale Soup

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🍲 This Slow Cooker Quinoa Chicken and Kale Soup is a nutritious, wholesome meal packed with lean protein, fiber, and fresh greens.
⏳ Perfect for busy days, this recipe allows for easy preparation in the morning and flavorful, comforting soup ready at dinner time.

• Total Time: 8 hours 15 minutes
• Yield: 6 servings

Ingredients

– 1 1/4 pounds raw chicken

– 1 1/4 cups chopped onion (1 medium onion)

– 1 cup chopped celery (about 3 stalks)

– 4 cloves garlic, minced

– 2 tablespoons olive oil

– 3/4 cup dry quinoa

– 1/2 teaspoon salt

– 1/2 teaspoon crushed red pepper

– 4 cans (14.5 oz each) low-sodium chicken broth (7 cups total)

– Pepper, to taste

– 1 can (15.5 oz) Great Northern or Cannellini beans, drained and rinsed

– 4 cups packed kale, roughly chopped (thick ribs removed)

– 3 tablespoons fresh parsley

– 2 tablespoons lemon juice

– Finely shredded Parmesan cheese for serving

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Instructions

1-Step 1: Let me walk you through making this soup it’s one of those recipes that feels like a chat with a friend in the kitchen. Start by rinsing that 3/4 cup of dry quinoa under water to wash away any bitterness; it helps keep the texture light and fluffy. This step is quick and sets the stage for everything else.

2-Step 2: Next, get your veggies ready: dice 1 1/4 cups of onion, chop 1 cup of celery, and mince 4 cloves of garlic. These form the flavorful base that makes the soup so inviting. Then, place the 1 1/4 pounds of raw chicken into your 6 or 7-quart slow cooker, followed by the prepared veggies and a drizzle of 2 tablespoons olive oil.

3-Step 3: Now, add in the quinoa along with herbs like thyme and rosemary for that extra touch of aroma. Pour in the 4 cans of low-sodium chicken broth, and season with 1/2 teaspoon salt and pepper to taste. Cover it up and let it cook on high for 3.5 to 4 hours or low for 7 to 8 hours it’s ideal for those days when you’re out and about.

4-Step 4: Once the time’s up, take out the chicken, let it rest for 10 minutes, then shred it into bite-sized pieces and put it back in. Stir in the 1 can of Great Northern or Cannellini beans, 4 cups of chopped kale, 3 tablespoons fresh parsley, and 2 tablespoons lemon juice. Cover again and cook on high for another 10 to 20 minutes until the kale is just right. Serve it warm with a sprinkle of finely shredded Parmesan cheese on top it’s pure comfort in a bowl. For more ideas on slow cooker meals, check out our easy slow cooker recipes section on the blog.

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Notes

🥕 Adding carrots and celery can enhance flavor and nutrition.
🌿 Fresh herbs like rosemary, thyme, and oregano elevate aroma and taste.
🔥 A pinch of red pepper flakes adds gentle warmth to the soup.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 7 to 8 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten-Free, High-Protein

Nutrition

• Serving Size: 1 serving
• Calories: 270 kcal
• Sugar: 1 g
• Sodium: 144 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 60 mg