Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings
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.
Servings: 8
Calories: 365kcal
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
- 1 (28-oz) can diced tomatoes undrained
- 2 (15-oz) cans great northern beans drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
- 1 rind Parmigiano Reggiano cheese
- 6-8 cups kale chopped into bite-size pieces
- Parmigiano Reggiano shavings
Instructions
- 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!
Notes
*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.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 37g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Potassium: 1288mg | Fiber: 10g | Sugar: 4g | Vitamin A: 10348IU | Vitamin C: 91mg | Calcium: 311mg | Iron: 5mg
