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Why You'll Love This slow cooker chicken and kale soup with garlic for cold winter days
- Easy to Prepare: This recipe is perfect for busy days, as it requires minimal effort and can be prepared in just a few minutes.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a delicious, ready-to-eat meal.
- Nourishing and Healthy: This soup is packed with protein, vitamins, and minerals, making it a nutritious and satisfying option for a cold winter's day.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- Make-Ahead Friendly: This soup can be prepared ahead of time and refrigerated or frozen for later use.
- Comforting and Delicious: The combination of chicken, kale, and garlic creates a rich, savory flavor that's sure to become a new favorite.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Easy to Freeze: The soup can be frozen for up to 3 months, making it a great option for future meals.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, garlic, onion, chicken broth, and diced tomatoes. The chicken provides lean protein, while the kale adds a boost of vitamins and antioxidants. Garlic and onion add depth and flavor to the soup, while the chicken broth and diced tomatoes create a rich, savory base. When selecting these ingredients, choose fresh, high-quality options for the best flavor and nutrition. You can also substitute the chicken with other proteins like turkey or pork, and use different types of kale or leafy greens.
How to Make slow cooker chicken and kale soup with garlic for cold winter days
Chop the onion, mince the garlic, and rinse the kale. Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the browned chicken, cooked onion and garlic, chicken broth, and diced tomatoes to the slow cooker. Stir to combine and season with salt and pepper to taste.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and the flavors should have melded together.
Stir in the chopped kale and continue to cook for an additional 30 minutes, until the kale has wilted and the soup has heated through.
Tips for Perfect Results
Choose fresh, high-quality ingredients for the best flavor and nutrition.
Add the kale towards the end of cooking time to prevent it from becoming mushy and overcooked.
Taste and adjust the seasoning as needed to ensure the soup is flavorful and balanced.
Add your favorite spices or herbs to give the soup a unique flavor.
Serve the soup with a side of crusty bread for a satisfying and filling meal.
Prepare the soup in advance and portion it out for a quick and easy meal prep option.
Freeze the soup for up to 3 months and thaw as needed for a quick and easy meal.
Add some red pepper flakes or diced jalapenos to give the soup a spicy kick.
Common Mistakes to Avoid
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Overcooking the Chicken: What goes wrong
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to prevent overcooking.
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Not Searing the Chicken: What goes wrong
Fix: Sear the chicken before adding it to the slow cooker to create a rich, caramelized crust.
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Not Adjusting the Seasoning: What goes wrong
Fix: Taste and adjust the seasoning as needed to ensure the soup is flavorful and balanced.
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Not Using High-Quality Ingredients: What goes wrong
Fix: Choose fresh, high-quality ingredients for the best flavor and nutrition.
Variations & Substitutions
Replace the kale with spinach and add crumbled feta cheese for a creamy, tangy twist.
Add a squeeze of fresh lemon juice and some chopped fresh parsley for a bright, citrusy flavor.
Add some diced black beans, red pepper flakes, and a sprinkle of cumin for a spicy, southwestern-inspired flavor.
Add some sautéed mushrooms and pearl barley for a hearty, comforting twist.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Freeze the soup in an airtight container or freezer bag for up to 3 months. Thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Thaw the soup overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of kale should I use?
You can use any type of kale you like, but curly kale or lacinato kale work best in this recipe. Remove the stems and tear the leaves into bite-sized pieces before adding to the soup.
Can I add other ingredients to the soup?
Yes, feel free to add your favorite ingredients to the soup. Some ideas include diced carrots, sliced mushrooms, or cooked sausage. Adjust the seasoning and cooking time as needed.
Is this soup gluten-free?
Yes, this soup is gluten-free, but be sure to check the ingredients of the chicken broth and diced tomatoes to ensure they are gluten-free. You can also use gluten-free alternatives if needed.
Can I make this soup in a Dutch oven?
Yes, you can make this soup in a Dutch oven on the stovetop or in the oven. Brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the soup is hot and the flavors have melded together.
How do I reheat the soup?
Reheat the soup to an internal temperature of 165°F (74°C) before serving. You can reheat the soup in the microwave, on the stovetop, or in the oven. Stir occasionally to prevent scorching.
Can I serve this soup at a party?
Yes, this soup is perfect for a party or gathering. Serve it in a large pot or individual bowls, and offer a variety of toppings such as crusty bread, shredded cheese, or a dollop of sour cream.
slow cooker chicken and kale soup with garlic for cold winter days
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 3 cloves garlic, peeled and minced
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and celery. Mince the garlic. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Brown the chicken. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Soften the vegetables. In the same skillet, add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the ingredients to the slow cooker. Add the browned chicken, cooked vegetables, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 6: Add the kale. About 30 minutes before serving, add the chopped kale to the slow cooker. Stir to combine and continue to cook until the kale is tender.
- Step 7: Serve and enjoy. Serve the soup hot, garnished with additional kale if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the soup up to a day in advance. Reheat and add the kale before serving.
- Substitution: Swap the chicken broth for vegetable broth or use a combination of both.
- Pro tip: Use fresh kale for the best flavor and texture. Remove the stems and tear the leaves into bite-sized pieces before adding to the soup.
