Crockpot Quinoa Chicken and Kale Soup
Warm up your soul with this hearty and nutritious Crockpot Quinoa Chicken and Kale Soup, a comforting one-pot meal perfect for busy weeknights or meal prep. Loaded with tender shredded chicken, protein-packed quinoa, and vibrant kale, this slow-cooked soup is infused with aromatic garlic, earthy thyme, and zesty lemon for a burst of fresh flavor in every bite. The combination of diced carrots, celery, and tomatoes creates a rich and wholesome base, while the slow cooker does all the work, melding the ingredients together into a perfectly seasoned bowl of goodness. Gluten-free and packed with nutrients, this recipe is as satisfying as it is healthy. Serve with crusty bread or a sprinkle of Parmesan for an irresistible finishing touch!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.75 cups quinoa
- 4 cups kale (chopped, stems removed)
- 2 pieces carrots (diced)
- 2 pieces celery stalks (diced)
- 1 piece yellow onion (diced)
- 4 cloves garlic (minced)
- 8 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
Add the chicken breasts, quinoa, chopped carrots, celery, onion, minced garlic, chicken broth, diced tomatoes (with juices), bay leaf, thyme, oregano, salt, and black pepper to the crockpot.
Stir the ingredients gently to combine everything evenly.
Cover the crockpot with the lid and set it to cook on low for 6 hours or on high for 3-4 hours.
After the cooking time has elapsed, remove the chicken breasts from the crockpot and shred them using two forks.
Return the shredded chicken to the crockpot and add the chopped kale.
Stir to incorporate the kale into the hot soup, allowing it to wilt. This process should take around 5 minutes.
Taste the soup and adjust seasoning if necessary. Add the freshly squeezed lemon juice for a bright, fresh flavor boost.
Serve hot and enjoy! Optionally, garnish with a sprinkle of Parmesan cheese or a slice of crusty bread on the side.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
