Slow Cooker Chicken Kale Soup Recipe

Colorful bowl of soup with chicken, kale, carrots.

Slow Cooker Chicken Kale Soup Recipe

Slow cooker chicken kale soup simmers all day for a healthy, hearty dinner that's ready when you are. It's packed with lean chicken, lots of leafy green kale, cannellini beans, and loads of flavor.

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 240kcal

Author Rachel Gurk

Equipment

Ingredients

1 ½ lbs. boneless skinless chicken breasts (see note)
6 cups lightly packed, roughly chopped kale (about 1 bunch)
2 cups sliced or diced carrots (3 medium carrots)
1 ½ cups sliced or diced celery (3 stalks)
1 cup chopped onion (1 medium onion)
2 cloves garlic, pressed or minced (about 1 teaspoon)
2 cans (15.8 oz.) cannellini beans, undrained (see note)
1 can (14.5 oz.) diced tomatoes, preferably no-salt added
1 ¾ teaspoons coarse salt
¼ teaspoon red pepper flakes, or coarsely ground black pepper
1 bay leaf
¼ teaspoon dried thyme
4 cups low-sodium chicken broth
2 cups water
1 tablespoon red wine vinegar, or to taste

Instructions

Add all ingredients, except red wine vinegar, to 6-quart slow cooker, making sure chicken is submerged in liquid.
Cover and cook on high for 4 hours, or low for 7 to 8 hours.
Remove chicken to plate, cool slightly, and shred with two forks. Return shredded chicken to crockpot.
Add one tablespoon red wine vinegar, stir well, and taste. Add more vinegar, salt, and pepper if needed.

Notes

Boneless skinless chicken thighs may be substituted if you prefer dark meat.
Use any white bean, such as cannellini, great Northern, or navy beans.
Leftover soup can be refrigerated up to 5 days or frozen up to one month. Thaw overnight before reheating.

Nutrition