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.