Slow Cooker Chicken Kale Soup
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.
Servings: 10
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, undrained (preferably no-salt added)
- 1 ¾ teaspoons coarse salt
- ¼ teaspoon red pepper flakes, or to taste (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.1 ½ lbs. boneless skinless chicken breasts, 6 cups lightly packed, roughly chopped kale, 2 cups sliced or diced carrots, 1 ½ cups sliced or diced celery, 1 cup chopped onion, 2 cloves garlic, pressed or minced, 2 cans (15.8 oz.) cannellini beans, undrained, 1 can (14.5 oz.) diced tomatoes, undrained, 1 ¾ teaspoons coarse salt, ¼ teaspoon red pepper flakes, or to taste, 1 bay leaf, ¼ teaspoon dried thyme, 4 cups low-sodium chicken broth, 2 cups water
- 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 red wine vinegar, stir well, and taste. Add more vinegar, salt, and pepper if needed.1 tablespoon red wine vinegar, or to taste
Notes
- Prefer dark meat? Boneless skinless chicken thighs may be substituted if you prefer dark meat.
- Canned bean alternatives: Use any white bean, such as cannellini, great Northern, or navy beans. If you prefer, rinse and drain the beans before adding them to the soup.
- Storage: Leftover soup can be refrigerated up to 5 days or frozen up to one month. Thaw overnight before reheating.
Nutrition
Serving: 1.5cups | Calories: 176kcal | Carbohydrates: 17g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 561mg | Potassium: 806mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5689IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 3mg
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