If you are looking for comfort in a bowl that nourishes both body and soul, this Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings Recipe is your new best friend. Imagine tender, juicy chicken mingling with hearty white beans and vibrant kale, all simmered to perfection in a savory broth that’s infused with garlic, herbs, and the unmistakable depth of Parmigiano Reggiano. This soup is not only a warm hug on chilly days but also a celebration of wholesome, simple ingredients coming together to create something truly special and satisfying.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether it’s building rich flavors, adding texture, or giving that beautiful burst of color that makes you eager to dive in. These simple pantry staples combine to create a nourishing, effortlessly delicious meal.
- Chicken thighs (3 bone-in, skin removed): These provide tender, flavorful meat that stays juicy throughout the slow cooking process.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of every component.
- Olive oil (1 tablespoon): Adds a subtle richness and helps to sear the chicken perfectly.
- Onion (1 medium, chopped): Offers sweetness and depth to the broth.
- Carrots (4 medium, chopped): Bring a natural sweetness and vibrant color to the soup.
- Garlic (5 cloves, minced): Gives a fragrant punch that wakes up the palate.
- Diced tomatoes (1 28-oz can, undrained): Infuse the soup with a hint of acidity and a rich tomato base.
- Great northern beans (2 cans, drained and rinsed): Provide creaminess and protein, making the soup extra hearty.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Balance the flavors.
- Italian seasoning (2 teaspoons): A blend of herbs that add an aromatic Mediterranean flair.
- Chicken broth (8 cups): The nourishing liquid foundation that ties everything together.
- Parmigiano Reggiano rind (1 piece): Adds an amazing savory depth while the soup simmers.
- Kale (6 to 8 cups, chopped): This leafy green brings earthiness and vibrant color, plus a boost of nutrients.
- Parmigiano Reggiano shavings: To sprinkle on top, offering a salty, nutty finish with every bite.
How to Make Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings Recipe
Step 1: Sear the Chicken
Begin by heating a large skillet over medium-high heat. While that warms up, remove the skin from your chicken thighs and generously season them with salt and pepper. Adding olive oil to the hot skillet until it shimmers, place the chicken in to sear each side for 1 to 3 minutes until beautifully browned. This step locks in flavor and builds a richer base for your soup.
Step 2: Combine Ingredients in the Slow Cooker
Into your slow cooker, add chopped onions, carrots, minced garlic, the entire can of diced tomatoes with their juices, the drained white beans, salt, pepper, Italian seasoning, chicken broth, and the Parmigiano Reggiano rind. Nestle the seared chicken thighs right on top. Everything goes in raw except the chicken which is already begging to be simmered slowly into tender deliciousness.
Step 3: Slow Cook to Perfection
Cover and cook the magic on low for 7 to 8 hours, or if time is tight, bump it up to high for 3 to 4 hours. The slow cooker does the heavy lifting here, melding flavors and making the chicken irresistibly soft and shreddable.
Step 4: Shred and Return Chicken
Once the long cook is complete, remove the chicken thighs from the slow cooker and shred the meat, discarding the bones. Return the shredded chicken to the slow cooker, stirring it back into the soup so every spoonful is loaded with tender chicken goodness.
Step 5: Add Kale and Finish Cooking
Add your chopped kale, cover, and cook for another 10 to 20 minutes. This final step wilts the kale into the soup just enough to keep some texture and vibrant color, without losing its delightful leafy bite.
Step 6: Serve with Parmesan Shavings
Before serving, stir the soup gently and ladle into bowls, topping each with generous shavings of Parmigiano Reggiano. This cheesy flourish adds a salty, nutty layer that perfectly complements the rich broth and tender ingredients.
How to Serve Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings Recipe
Garnishes
While the Parmesan shavings are a classic topper, don’t hesitate to brighten things up with a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil for some added shine and aroma. A pinch of cracked black pepper on top lends a subtle kick that wakes up the flavors beautifully.
Side Dishes
This soup practically demands crusty bread on the side—think warm baguette slices or sourdough to soak up all that delicious broth. A simple green salad with a tangy vinaigrette also complements the soup without overpowering its rich flavors.
Creative Ways to Present
For a dinner party, serve the soup in small, rustic bowls with Parmesan shavings artistically arranged on top. Adding a lemon wedge on the side offers guests the option to add a fresh citrus zing—an unexpected but delightful contrast that elevates every spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two, making for even tastier lunches or dinners.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water can help loosen the soup if it has thickened too much. Avoid overheating to keep the kale tender and the chicken juicy.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can be used, but they tend to be less forgiving in slow cooking and may become dry if overcooked. Keep an eye on cooking times or opt for shorter durations if using breasts.
What can I substitute for kale?
If you’re not a kale fan, spinach or Swiss chard are excellent alternatives. Add them in the last 10 minutes of cooking as you would kale for that lovely leafy texture and color.
Do I need to sear the chicken?
Searing is optional but highly recommended as it creates a deeper flavor and richer color in the soup. If you’re short on time, you can skip this step, but the soup won’t be quite as flavorful.
Can I make this recipe vegetarian?
To turn this into a vegetarian dish, omit the chicken and use vegetable broth. Add extra beans and perhaps some diced potatoes or mushrooms to build savory depth and texture.
Why do you add the Parmesan rind?
Adding the rind during cooking imparts a subtle umami richness throughout the soup. It’s a classic slow cooker trick that boosts depth of flavor without overpowering the dish.
Final Thoughts
There’s something incredibly comforting and rewarding about making this Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings Recipe. It is thoughtful simplicity at its best—a satisfying, hearty meal that feels like a warm embrace from the inside out. I encourage you to give it a try, especially on days when you want to come home to something wholesome and inviting with hardly any fuss.
Print
Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings is a hearty, comforting dish perfect for cozy meals. Tender chicken thighs are seared for rich flavor, then slow-cooked with white beans, fresh kale, and savory herbs in a flavorful broth, finished with Parmesan cheese for a delicious umami kick.
Ingredients
Chicken
- 3 bone-in chicken thighs (skin removed)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 medium onion, chopped
- 4 medium carrots, chopped (about 2 cups)
- 5 cloves garlic, minced
Beans & Tomatoes
- 1 (28-oz) can diced tomatoes (undrained)
- 2 (15-oz) cans great northern beans, drained and rinsed
Seasonings & Broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
- 1 rind Parmigiano Reggiano cheese
Greens & Garnish
- 6–8 cups kale, chopped into bite-size pieces
- Parmigiano Reggiano shavings, for serving
Instructions
- Heat skillet: Warm a large skillet over medium-high heat to prepare for searing the chicken.
- Prepare chicken: Remove the skin from the chicken thighs and season both sides generously with salt and pepper.
- Sear chicken: Add olive oil to the hot skillet and once shimmering, place the chicken thighs skin-side down. Sear for 1-3 minutes until well browned, then flip and sear the other side until golden brown. Remove from heat.
- Add ingredients to slow cooker: Into a 6-7 quart crock pot, add the chopped onion, carrots, minced garlic, undrained diced tomatoes, drained white beans, salt, pepper, Italian seasoning, chicken broth, and the Parmesan rind.
- Cook soup: Place the seared chicken thighs into the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is very tender.
- Shred chicken: Remove the chicken thighs from the slow cooker, discard the bones, and shred the meat. Return the shredded chicken to the slow cooker.
- Add kale: Stir in 6-8 cups of chopped kale, cover, and cook for an additional 10-20 minutes until the kale is tender but still vibrant.
- Serve: Ladle the soup into bowls and top generously with Parmigiano Reggiano shavings. Serve alongside crusty bread if desired.
Notes
- Removing the chicken skin reduces fat content and keeps the soup lighter.
- Seared chicken adds depth of flavor but can be skipped for a quicker preparation.
- Use fresh kale for best texture; remove tough stems before chopping.
- Parmesan rind infuses the broth with rich umami during cooking—don’t discard it!
- This soup freezes well. Freeze leftovers in airtight containers for up to 3 months.
