Description
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.
- Prep Time: 10 minutes
- Cook Time: 7 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
