Why the Crockpot Quinoa, Chicken, and Kale Soup Is Great Crockpot Recipe
One of the best things about the Crockpot Quinoa, Chicken, and Kale Soup is how effortlessly it brings together nutritious ingredients.
I love that I can toss everything into the crockpot, set it, and forget it. With minimal prep time, I get a hearty meal that nourishes my body.
It’s perfect for busy days when I want something healthy without spending hours in the kitchen. Plus, the flavors meld beautifully as they cook, creating a comforting aroma that fills my home.
This soup not only warms my soul but also keeps me satisfied and energized throughout the day. It’s truly a winner!
Ingredients of Crockpot Quinoa, Chicken, and Kale Soup
When it comes to making the Crockpot Quinoa, Chicken, and Kale Soup, gathering the right ingredients is key to ensuring a delicious and nourishing meal. The beauty of this recipe lies in its simplicity and the wholesome flavors of the ingredients. Plus, you probably already have some of these staples in your pantry.
Let’s explore what you’ll need to whip up this comforting soup.
- 8 ounces raw chicken breasts
- 1 cup chopped onions (or 1 medium onion)
- 1 cup sliced celery (or 2 stalks)
- 4 minced garlic cloves
- 3/4 cup soaked quinoa
- 10 cups low sodium chicken broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 4 cups packed chopped kale (with thick ribs discarded)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons lemon juice
Now that you have your list, let’s chat about some considerations.
First off, don’t stress if you can’t find a specific ingredient; cooking is all about flexibility. For example, if you’re not a fan of kale, you could swap it for spinach or even Swiss chard—whatever tickles your fancy.
Also, if you’re in a pinch, you can use frozen onions and garlic to save time. And about that quinoa? Soaking it’s recommended, but if you forget, it’ll still cook just fine in the soup.
Just remember, cooking is an adventure, and sometimes those little hiccups lead to the best stories. So, gather your ingredients, roll up your sleeves, and let’s get cooking.
How to Make Crockpot Quinoa, Chicken, and Kale Soup
Making the Crockpot Quinoa, Chicken, and Kale Soup is as easy as pie—well, maybe a bit easier than pie. Start by grabbing 8 ounces of raw chicken breasts and placing them right at the bottom of your 6 or 7 quart crockpot.
Then, chop up 1 cup of onions (or just use one medium onion if that’s what you have on hand) and toss those in along with 1 cup of sliced celery—two stalks should do the trick. Don’t forget the garlic; you’ll need 4 cloves, minced. Just imagine that fragrant aroma wafting up as you prepare this cozy meal.
Now comes the fun part. Take your 3/4 cup of soaked quinoa and add it to the pot, followed by a whopping 10 cups of low sodium chicken broth. Yes, you read that right—10 cups. It sounds like a lot, but trust me, this soup is all about that hearty, comforting vibe.
After everything is in the pot, cover it up and set your crockpot to cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours. This is the perfect time to kick back and relax, maybe read a book or catch up on your favorite show.
When the time is up, it’s time for a little action. Carefully remove the chicken from the pot—don’t burn your hands now. Shred that chicken into bite-sized pieces and put it back in the soup.
Next, add in a 15-ounce can of cannellini beans (drained and rinsed, of course), 4 cups of packed chopped kale (make sure to discard those thick ribs), and all the seasonings: 1/4 teaspoon each of dried thyme and poultry seasoning, along with 1/2 teaspoon of smoked paprika.
For a pop of freshness, throw in 2 tablespoons of freshly chopped parsley and finish it up with salt, pepper, and 2 tablespoons of lemon juice to brighten the flavors. Cover it again and let it cook on HIGH for another 30 minutes, until that kale is nice and tender.
And there you have it—a steaming pot of deliciousness waiting to warm you up!
Crockpot Quinoa, Chicken, and Kale Soup Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy a delicious bowl of Crockpot Quinoa, Chicken, and Kale Soup while sticking to a low-carb diet, there are several easy substitutions you can make.
Swap quinoa for cauliflower rice to cut carbs considerably. Instead of cannellini beans, try zucchini or bell peppers for added texture and flavor. You can also use boneless, skinless chicken thighs for a juicier option.
If you want extra greens, add spinach or Swiss chard. Finally, consider using vegetable broth instead of chicken broth for a lighter base.
These tweaks keep the soup satisfying without derailing your diet!
What to Serve with Crockpot Quinoa, Chicken, and Kale Soup
Enjoying a bowl of Crockpot Quinoa, Chicken, and Kale Soup is delightful on its own, but pairing it with the right sides can elevate your meal.
I love serving it alongside crusty whole-grain bread for dipping, adding a satisfying crunch. A fresh side salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the soup’s flavors perfectly.
If you’re in the mood for something heartier, roasted sweet potatoes or a quinoa salad can be great options. For a revitalizing touch, a simple fruit salad balances the savory dish nicely, making your meal even more enjoyable.
Additional Tips To Decrease Calories
To decrease calories in your Crockpot Quinoa, Chicken, and Kale Soup, consider swapping out some ingredients for lighter alternatives. For instance, you can use skinless chicken breasts instead of thighs to cut fat.
I also find that reducing the amount of quinoa can still yield a hearty soup while lowering calories. Opt for low-sodium vegetable broth instead of chicken broth to lighten it further.
You might even skip the beans if you’re looking to shave off more calories. Finally, load up on extra kale or other veggies to boost volume without adding many calories. Enjoy your healthier version!