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.
Foto: The Food Charlatan — The Food CharlatanIngredients
- 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
Steps
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!
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