Chicken-and-Quinoa Minestrone (IP)
You'll love this healthy update on classic chicken and rice soup.
Ingredients
- 1Onion, chopped
- 2Carrot, sliced
- 1 smallfennel bulb, thinly sliced
- 2Garlic, chopped
- 6 cupChicken Stock
- 128-oz. can tomatoes, diced
- 115-oz can kidney beans, rinsed
- 2 tspDried Basil
- 2 tspDried Oregano
- 1Bay Leaf
- 1Parmesan rind ( ), optional
- Kosher Salt
- Ground Black Pepper, freshly
- 4bone-in chicken thighs, skin removed
- ⅔ cupQuinoa, rinsed
- 0.5 bunchkale, thick stems discarded and leaves torn
- 6 ozGreen Beans, trimmed halved
- 1 cupfresh flat-leaf parsley
- 1 cupFresh Basil
- 1garlic clove
- 1 tbspfresh lemon zest
- ⅓ cupExtra Virgin Olive Oil
- 0.25 tspRed Pepper Flakes
Instructions
- 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
Discard bay leaf and cheese rind. Remove chicken, discard bones, and shred meat; return to the slow cooker.
- 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
<strong>Make the Garlicky Herb Sauce: </strong>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.