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
Scale
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.
