Chicken-and-Quinoa Minestrone

Chicken-and-Quinoa Minestrone

from countryliving.com
20 min

You'll love this healthy update on classic chicken and rice soup.

Ingredients

  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 small fennel bulb, thinly sliced
  • 2 garlic cloves, chopped
  • 6 c. chicken stock
  • 1 28-oz. can diced tomatoes
  • 1 15-oz can kidney beans, rinsed
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 1 Parmesan rind (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in chicken thighs, skin removed
  • 2/3 c. quinoa, rinsed
  • 1/2 bunch kale, thick stems discarded and leaves torn
  • 6 oz. green beans, trimmed and halved
  • 1 c. fresh flat-leaf parsley
  • 1 c. fresh basil
  • 1 garlic clove
  • 1 tbsp. fresh lemon zest
  • 1/3 c. extra-virgin olive oil
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. 1

    Combine onion, carrots, fennel, garlic, stock, tomatoes, beans, basil, oregano, bay leaf, Parmesan rind (if desired), and 1/2 teaspoon each salt and pepper in a 6-quart slow cooker. Top with chicken. Cover and cook until vegetables are tender and chicken is cooked through, on low for 7 to 8 hours or high for 4 to 5 hours.

  2. 2

    Discard bay leaf and cheese rind. Remove chicken, discard bones, and shred meat; return to the slow cooker.

  3. 3

    Stir in quinoa, kale, and green beans. Cover and cook until quinoa is tender, 30 to 40 minutes. Season with salt and pepper.

  4. 4

    Make the Garlicky Herb Sauce: Pulse parsley, basil, garlic, lemon zest, olive oil, and red pepper flakes in a food processor until finely chopped, 15 to 20 times. Season with kosher salt and freshly ground black pepper.