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
4 (14.5 oz.) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
1 (15.5 oz.) 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
Add chicken to a 6 or 7 quart slow cooker,
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 HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.
Let rest 10 minutes then cut into bite size pieces or shred and return to soup.
Meanwhile, add in beans, kale, parsley and lemon juice, and then cover and continue to cook on HIGH heat another 10 – 20 minutes until kale has reached desired doneness.
Serve warm topped with Parmesan cheese.