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Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings

Serves Serves 8-10     adjust servings

Source: This recipe is from the original Kale, Chicken, and White Bean Soup with Parmesan Shavings, which is adapted from Ciao Annie.

Ingredients

  • 3 bone-in chicken thighs, skin removed*
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 28-ounce can diced tomatoes, undrained
  • 2 15-ounce cans great northern beans, drained and rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 cups chicken broth
  • one rind of Parmigiano Reggiano cheese
  • 6-8 cups kale, chopped into bite-size pieces
  • Parmigiano Reggiano shavings

Instructions

  1. Heat a large skillet over medium high heat.
  2. Remove the skin from the chicken and salt and pepper well.
  3. Add the olive oil to the hot skillet. When it starts to shimmer, add the chicken. Sear well for 1-3 minutes, then flip and sear the other side until brown.
  4. Add the seared chicken, onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind to a 6-7 quart crock pot.
  5. Cook on low for 7-8 hours, or on high for 3-4 hours.
  6. Remove the chicken and shred, discarding bones. Return to the crock pot.
  7. Add 6-8 cups of chopped kale, cover, and cook for another 10-20 minutes.
  8. Serve with lots of Parmesan shavings and crusty bread!

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