Slow Cooker Quinoa, Chicken and Kale Soup

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, raw
• 1 1/4 cups chopped yellow onion
• 1 cup chopped celery
• 4 cloves garlic, minced
• 2 Tbsp extra virgin olive oil
• 3/4 cup dry quinoa
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 4 cans low-sodium chicken broth
• Salt and freshly ground black pepper, to taste
• 1 can Great Northern or Cannellini beans, drained and rinsed
• 4 cups packed kale, roughly chopped, thick ribs chopped and discarded
• 3 Tbsp chopped fresh parsley
• 2 Tbsp fresh lemon juice
• Finely shredded parmesan cheese, for serving

Directions

1. Place the chicken in a 6 or 7 quart slow cooker. Scatter the onions, celery, and garlic over the top, then add the olive oil. Stir in the quinoa, or wait and add it during the last 30 minutes to 1 hour if you want a firmer texture. Add the thyme and rosemary, pour in the chicken broth, and season with salt and pepper. Cover and cook on HIGH for 3 1/2 – 4 hours or on LOW for 7 – 8 hours.
2. Lift the chicken out of the slow cooker and set it aside for 10 minutes, then cut it into bite size pieces and stir it back into the soup. At the same time, add the beans, kale, parsley, and lemon juice. Cover again and cook on HIGH for another 10 – 20 minutes, until the kale is as tender as you like it. Serve warm with parmesan cheese on top.