Crockpot Noodle-Less Chicken Noodle Soup

chicken quinoa soup2

If it’s Sunday afternoon, chances are the crockpot is already fired up. And this Sunday was no exception. This weekend’s crockpot creation was inspired by the always loved, chicken noodle soup. Except in this recipe, the noodles are replaced by quinoa [pronounced KEEN-wah]. Quinoa had a mild nutty flavor, similar to rice, and soaks up the flavors it’s paired with. As far as nutrition goes, quinoa is a whole grain, and a solid source of fiber and plant-based protein. If you’re not familiar with quinoa or haven’t cooked it before, this recipe is a great place to start because it cooks perfectly in the crockpot with no effort.

If you don’t already own a crockpot, it’s time to get one. The investment is completely worth it. I love using my crockpot for so many reasons, but mainly because it requires very little effort and clean-up. In addition to that, my Noodle-Less Chicken Noodle Soup recipe also requires very little prep. All you need to do is chop your veggies and the rest of the ingredients are added to the crockpot in their original form. Couldn’t get much easier that that.

Carrots and celery are great veggies to use in crockpot recipes because they maintain a little bit of crunch and texture, even after being cooked for 4-8 hours. The carrots also remain a vibrant orange color, which I love. It’s true that we eat with our eyes, which is why I make sure to have a little pop of color in the food I make and the food I eat.

carrots

Celery has a unique flavor and texture when eaten raw, but when cooked, celery adds just the perfect amount background flavor to add to this soup’s nostalgic chicken noodle soup flavor. Even if you don’t like raw celery, chances are you will like it in this soup. I’m actually not a fan of raw celery myself, but can’t get enough of it in this recipe. There’s just something about cooked celery that brings this soup together.

carrots and celery

Add this recipe to your weekly meal plan and I promise you won’t be disappointed. It’s a crowd pleaser and comes together in a snap. It also makes a ton of food, making it perfect to pack up for lunch leftovers. I know I’m looking forward to some pretty tasty leftovers this week! Check out the super simple recipe below.

Noodle-Less Chicken Noodle Soup

Servings: 8-10

Ingredients

  • 2 organic chicken breasts
  • ¾ cup dry quinoa
  • 5-6 carrots, peeled + chopped into coins
  • 6-8 stalks celery, chopped
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 4 cups kale, ribs removed + chopped
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dry thyme
  • ½ tsp dry oregano
  • ½ tsp red pepper flakes [optional]

chicken quinoa soup4

Directions

Place raw chicken breasts in bottoms of a large crockpot bowl. Next add dry quinoa, carrots, onion, celery, garlic, dried herbs, red pepper flakes, black pepper and sea salt. Top with chicken stock and stir. Cook on high for 4 hours or low for 8 hours. Once done, remove chicken and shred [chicken should be so tender that it falls apart when you remove it from the crockpot to shred]. Add chicken and kale to crockpot. Cook for additional 10-20 minutes until kale has wilted. Serve and enjoy!

Crockpot Noodle-Less Chicken Noodle Soup
 
Cook time
Total time
 
Author:
Recipe type: Crockpot Soup
Serves: 8-10
Ingredients
  • 2 organic chicken breasts
  • ¾ cup dry quinoa
  • 5-6 carrots, peeled + chopped into coins
  • 6-8 stalks celery, chopped
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 4 cups kale, ribs removed + chopped
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dry thyme
  • ½ tsp dry oregano
  • ½ tsp red pepper flakes [optional]
Instructions
  1. Place raw chicken breasts in bottoms of a large crockpot bowl.
  2. Next add dry quinoa, carrots, onion, celery, garlic, dried herbs, red pepper flakes, black pepper and sea salt.
  3. Top with chicken stock and stir.
  4. Cook on high for 4 hours or low for 8 hours.
  5. Once done, remove chicken and shred [chicken should be so tender that it falls apart when you remove it from the crockpot to shred].
  6. Add chicken and kale to crockpot.
  7. Cook for additional 10-20 minutes until kale has wilted.
  8. Serve and enjoy!

 

 

 

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Angela Freed

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