I appreciate how effortless this soup is to assemble, especially on busy days when I want dinner to cook while I’m doing other things. I enjoy the deep flavor that develops from slow cooking the chicken with tomatoes, broth, and a Parmesan rind. I also like that the soup is naturally wholesome, packed with vegetables, protein, and fiber. It’s a hearty, filling meal that still feels light, and I can serve it with crusty bread for an extra treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by heating a large skillet over medium-high heat.
I remove the skin from the chicken thighs and season them generously with salt and pepper.
I add olive oil to the hot skillet, and once it shimmers, I sear the chicken for 1–3 minutes per side until browned.
I transfer the onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind into a 6–7 quart slow cooker.
I add the seared chicken to the slow cooker and cook on low for 7–8 hours or on high for 3–4 hours.
Once cooked, I remove the chicken, shred it, discard the bones, and return the meat to the slow cooker.
I add the chopped kale, cover, and cook for an additional 10–20 minutes until the kale is tender.
I serve the soup hot with plenty of Parmesan shavings and crusty bread.
Servings and Timing
This recipe makes 8 servings. Prep time: 10 minutes Cook time: about 7 hours 10 minutes Total time: about 7 hours 20 minutes
Variations
I sometimes swap the chicken thighs for chicken breasts if that’s what I have on hand. When I’m short on time, I like using pre-cooked rotisserie chicken and adding about 2 cups of shredded meat directly into the slow cooker during the last hour of cooking. I also like experimenting with different greens—spinach or Swiss chard work well and cook even faster. For a creamier version, I occasionally stir in a splash of cream or a dollop of mascarpone at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats well on the stovetop over medium heat or in the microwave. If the soup thickens in the fridge, I stir in a bit of broth or water while reheating. For longer storage, I freeze the soup without the Parmesan shavings for up to 3 months, thawing it overnight in the fridge before reheating.
FAQs
How can I make this soup thicker?
I sometimes mash a small portion of the beans before adding them to the slow cooker to thicken the broth naturally.
Can I use canned kale?
I prefer fresh kale for texture, but canned kale works if I drain it well and add it toward the end.
Can I make this recipe on the stovetop?
Yes, I simmer everything in a large pot for about 60–90 minutes until the chicken is cooked through and tender.
Can I omit the Parmesan rind?
I can, but I find that the rind adds a deep, savory flavor. Without it, I may need to adjust seasoning.
What can I use instead of great northern beans?
Cannellini beans or navy beans work well.
Can I use boneless chicken?
Yes, boneless thighs or breasts cook beautifully, though I find bone-in adds more flavor.
Does this soup freeze well?
Yes, I freeze it without the Parmesan shavings and add them fresh when serving.
Can I add potatoes?
I often add diced Yukon gold potatoes for extra heartiness; they hold up well in the slow cooker.
How do I keep the kale from overcooking?
I always add it in the last 10–20 minutes so it stays bright and tender.
How spicy is this soup?
It isn’t spicy, but I sometimes add red pepper flakes if I want a little heat.
Conclusion
I love how this slow cooker chicken, white bean, and kale soup delivers big comfort with minimal effort. It’s hearty, flavorful, and packed with nourishing ingredients that make it perfect for weeknights or lazy weekends. With its rich broth and tender vegetables, it’s a bowl I return to again and again.
A hearty and comforting slow cooker soup made with tender chicken, white beans, tomatoes, kale, and a Parmesan rind that infuses rich savory flavor. Finished with Parmesan shavings for a warm, satisfying meal.
Ingredients
3 bone-in chicken thighs, skin removed
Salt and pepper, to taste
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, for serving
Instructions
Heat a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper and remove the skin.
Add olive oil to the hot skillet and sear the chicken for 1–3 minutes per side until browned.
Transfer the onion, carrots, garlic, diced tomatoes, beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind into a 6–7 quart slow cooker.
Add the seared chicken to the slow cooker and cook on low for 7–8 hours or on high for 3–4 hours.
Remove the chicken, shred it, discard the bones, and return the meat to the slow cooker.
Add the chopped kale, cover, and cook for 10–20 minutes until the kale is tender.
Serve hot with Parmesan shavings and crusty bread.
Notes
Swap chicken thighs for chicken breasts if desired.
Use rotisserie chicken added in the last hour for a quicker version.
Spinach or Swiss chard can replace kale and cook faster.
Add cream or mascarpone for a creamier texture.
Freeze without Parmesan shavings for best results.
