Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings
Prep Time: 10mins
Cook Time: 7hrs10mins
Total Time: 7hrs20mins
Slow cook your way to a steamy bowl of comfort with this chicken & kale soup! White beans, carrots, and Parmesan shavings round out this easy dinner, which is healthy to boot. Serve with some crusty bread and extra cheese for extra yum.
3bone-in chicken thighs, skin removed*
salt and pepper
4mediumcarrots, chopped (about 2 cups)
1 (28-oz)candiced tomatoes, undrained
2 (30-oz)cansgreat northern beans, drained and rinsed
1rindParmigiano Reggiano cheese
6-8cupskale, chopped into bite-size pieces
Parmigiano Reggiano shavings
Heat a large skillet over medium high heat.
Remove the skin from the chicken and salt and pepper well.
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.
Add the onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind to a 6-7 quart crock pot.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove the chicken and shred, discarding bones. Return to the crock pot.
Add 6-8 cups of chopped kale, cover, and cook for another 10-20 minutes.
Serve with lots of Parmesan shavings and crusty bread!
*You can use chicken breasts if you like. Or, to make this even easier, omit the raw chicken and add about 2 cups of shredded rotisserie chicken.