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Slow Cooker Sunday:  Chicken Quinoa Soup with Kale

Hearty warm soups are my dinner of choice right now, and this soup doesn’t disappoint. The quinoa adds even more protein to the dish, making it a soup that will fill any eater. I like to use poblano peppers in it to give it the slightest touch of spice in the background, but bell peppers work great as well. You could also add a can of diced tomatoes to deepen the flavor. Also since this freezes great, make up a big batch and save individual portions for quick meals in the future.

Slow Cooker Chicken Quinoa Soup
Servings: 8
Serving Size: 1.5 cups
Nutritional Info: 269 calories, 9.8g of fat, 19.5g of carbohydrates, 2.8g of fiber, 26.7g of protein,
Weight Watchers® PointsPlus®: 7 *


  • 2 lbs. chicken thighs, boneless and skinless
  • 1 cup quinoa (I used rainbow quinoa, but any will work)
  • 2-4 cups kale, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 2 poblano peppers or 1 bell pepper, chopped
  • 1 onion, chopped finely
  • 6 garlic cloves, minced
  • 8 cups chicken broth
  • 1/2 tsp. cumin
  • 1/2 tsp. dried thyme
  • Salt to taste


  1. Add everything to a slow cooker.
  2. Cook on low for 8 hours.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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6 Response to Slow Cooker Sunday: Chicken Quinoa Soup with Kale

  1. Peggy Thomson on December 8, 2013

    I made this today and it was so tasty!

  2. Rachel on December 30, 2013

    I’m not sure if I did something wrong but my quinoa was pretty mushy and I had to add extra seasoning the next day because it was pretty bland. Lives your Korean chicken recipe, though!

  3. Kathy Cefalu on February 19, 2014

    Oh my gosh this is tasty! I’ve made it two or three times now and we just can’t get enough. I decided to add some cabbage on this last one and it turned out great! I did not cut up the chicken beforehand in order to keep it nice and juicy and it tore right apart when it was done. YUM!

  4. Ben on March 11, 2014

    This is delicious, but, being me, I had to do some modifications.

    Firstly pablano peppers should be roasted and skinned as the skin is a waxy texture and is quite bitter, and roasting the peppers brings out a much nicer taste which I’m sure would do wonders for the soup.

    Unfortunately I couldn’t find any pablano peppers at this time so instead I used half a green pepper as well as unseeded and deveined one red jalapeño pepper and chopped both very fine. (You can use re or green, but red will give a sweeter heat) This added a very nice slightly spicy and sweet element to the dish.

    Secondly I added some more spice
    I used a bit more cumin, I used about half a teaspoon (and a pinch) of cayenne, a pinch of savoury and cinnamon (literally a pinch), a bay leaf and salt and pepper. Honestly this is the most delicious chicken soup I’ve ever made!
    I also made the chicken broth from scratch in the slow cooker the night before, if you’re being health conscious I would suggest doing this as store bought broth is generally disgustingly bad for you in comparison.

  5. Sherry on May 3, 2014

    I made this with my homemade chicken bone broth this week and took it to work for lunch. It was delicious and everyone kept saying it smelled so good, Thank you for a great recipe.

  6. Jenilee on March 26, 2015

    I am in complete agreement with Ben. The soup is fabulous, but I definitely tasted the bitter skin from the poblano. I have it frozen in servings (by the way, I got 9 servings!) but next time I make it I’m definitely roasting the poblanos and peeling first.


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