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Slow Cooker White Bean and Kale Chicken Soup with Parmesan Croutons
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 4 cups chopped kale
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cubed day-old bread
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the white beans, onion, garlic, carrots, thyme, salt, pepper, and chicken broth.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the chopped kale. Cover and cook for 15 more minutes until the kale wilts.
  • While the kale cooks, preheat the oven to 375 degrees. Toss the bread cubes with olive oil and Parmesan cheese on a baking sheet.
  • Bake the bread cubes for 10 to 12 minutes, stirring once, until golden and crisp.
  • Ladle the soup into bowls and top each serving with a handful of Parmesan croutons.

Notes

Shred the chicken while it is still hot so it absorbs more broth flavor. If the soup tastes mild after cooking, add an extra pinch of salt or a squeeze of lemon right before serving. The croutons soften quickly, so add them just before eating or keep them separate for leftovers. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl