Quinoa, Chicken and Kale Soup 1 1/4 lbs boneless skinless chicken breasts (raw) 1 1/4 cups chopped yellow onion (1 medium onion) 1 cup chopped celery (about 3 stalks) 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 low-sodium chicken broth (7 cups) Salt and freshly ground black pepper, to taste 1 CUP cooked 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 Directions Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa, thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on 1 hour Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness.
Posted on: Mon, 17 Nov 2014 04:00:37 +0000
Trending Topics
Recently Viewed Topics
© 2015