Crock Pot Chicken, Artichoke, and Kale Soup
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients. This Crock Pot Chicken, Artichoke, and Kale Soup is a delightful blend of flavors and textures, perfect for cozy nights in or when you’re looking to impress friends and family with minimal effort. With tender chicken, hearty artichokes, and vibrant kale simmered to perfection, this soup is not just a meal; it’s an experience.
What Makes This Recipe Special
This soup stands out because of its ability to meld rich flavors while being incredibly easy to prepare. The slow cooking process allows the chicken to become fall-off-the-bone tender, while the artichokes bring a unique earthiness to the dish. The addition of kale not only boosts the nutritional profile but also adds a lovely pop of color and texture. Whether you’re a busy professional, a stay-at-home parent, or just someone who loves delicious food, this soup is sure to become a staple in your kitchen.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 to 2 pounds bone-in skin-on chicken thighs
- 8 cups low-sodium chicken broth
- 1/3 cup dry white wine (optional)
- 1 (14-ounce) jar artichoke hearts, drained and chopped
- 1 cup uncooked arborio rice or rice of choice
- 1 tablespoon Italian seasoning or Herbs de Provence
- 2 teaspoons dried parsley
- 3 large leaves kale, chopped
- Sea salt, to taste
- Lemon wedges, for serving
- Olive oil, for drizzling
- Red pepper flakes, for garnish
Hardware & Gadgets
- Crock Pot: The star of the show that makes this recipe a breeze.
- Cutting Board: For all your chopping needs.
- Sharp Knife: To easily dice your onion and garlic.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Ladle: To serve your delicious soup.
Crock Pot Chicken, Artichoke, and Kale Soup: From Prep to Plate
Step 1: Sauté the Aromatics
Start by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. This step infuses your soup with a rich base that elevates the overall flavor.
Step 2: Prepare the Chicken
While the aromatics are cooking, season the chicken thighs with sea salt and pepper. Once the onions and garlic are ready, transfer them to the crock pot. Place the seasoned chicken thighs on top.
Step 3: Add the Remaining Ingredients
Pour the chicken broth and optional white wine into the crock pot. Then add the chopped artichoke hearts, uncooked rice, Italian seasoning, and dried parsley. Stir everything gently to combine.
Step 4: Let it Cook
Cover the crock pot with its lid and set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours. The longer it cooks, the more flavorful it becomes, allowing the chicken to absorb all the delicious spices.
Step 5: Add Kale and Adjust Seasoning
About 30 minutes before serving, add the chopped kale to the crock pot. This will allow it to wilt without losing its vibrant green color. Taste the soup and adjust the seasoning with more sea salt if needed.
Step 6: Serve and Enjoy
Once the cooking time is up, carefully remove the chicken thighs from the soup and shred the meat with two forks, discarding the bones and skin. Return the shredded chicken to the crock pot, stirring to combine. Ladle the soup into bowls, drizzle with a touch of olive oil, and garnish with red pepper flakes and fresh lemon wedges. Enjoy the warmth and comfort of your Crock Pot Chicken, Artichoke, and Kale Soup!
Seasonal Twists
- Spring: Add fresh asparagus and peas for a seasonal twist.
- Summer: Incorporate fresh tomatoes and zucchini for a light, summery flavor.
- Fall: Stir in some pumpkin puree and nutmeg for a cozy autumn touch.
- Winter: Boost the heartiness with diced potatoes or sweet potatoes.
Method to the Madness
The beauty of this Crock Pot Chicken, Artichoke, and Kale Soup lies not just in its flavors but also in its simplicity. The slow cooking technique allows the ingredients to meld beautifully, resulting in a rich, hearty soup that warms you from the inside out. The use of a crock pot means you can set it and forget it, making it ideal for busy days. Plus, the cleanup is easy—just a few pots and your trusty crock pot!
Prep Ahead & Store
This soup is perfect for meal prep! You can chop the vegetables and season the chicken the night before, storing them in the fridge until you’re ready to cook. If you have leftovers, simply store the soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Handy Q&A
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs will work well, but they may cook faster. Adjust the cooking time accordingly to prevent overcooking.
What can I use instead of arborio rice?
You can substitute arborio rice with any rice of your choice, such as basmati or jasmine. Just keep in mind that cooking times may vary slightly.
Is there a way to make this soup vegetarian?
Absolutely! You can substitute the chicken with chickpeas for protein and use vegetable broth instead of chicken broth. The rest of the ingredients will remain the same for a flavorful vegetarian option.
How can I make this soup spicier?
If you prefer a kick, add more red pepper flakes or a dash of cayenne pepper. You can also stir in some diced jalapeños for an extra layer of heat.
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Wrap-Up
When it comes to comfort food, few things can rival a steaming bowl of soup, and this Crock Pot Chicken, Artichoke, and Kale Soup is no exception. It’s a dish that brings together the heartiness of chicken, the unique flavor of artichokes, and the nutritious goodness of kale—all wrapped up in a delicious broth. Perfect for any occasion, this recipe is sure to warm your heart and fill your belly. Whether you’re serving it for a family dinner or meal prepping for the week ahead, this soup is bound to be a hit. So grab your crock pot and get ready to enjoy a bowl of pure comfort!
Crock Pot Chicken, Artichoke, and Kale Soup
Ingredients
Equipment
Method
- Start by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- While the aromatics are cooking, season the chicken thighs with sea salt and pepper. Once the onions and garlic are ready, transfer them to the crock pot. Place the seasoned chicken thighs on top.
- Pour the chicken broth and optional white wine into the crock pot. Then add the chopped artichoke hearts, uncooked rice, Italian seasoning, and dried parsley. Stir everything gently to combine.
- Cover the crock pot with its lid and set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- About 30 minutes before serving, add the chopped kale to the crock pot. Taste the soup and adjust the seasoning with more sea salt if needed.
- Once the cooking time is up, carefully remove the chicken thighs from the soup and shred the meat with two forks. Return the shredded chicken to the crock pot, stirring to combine. Ladle the soup into bowls, drizzle with a touch of olive oil, and garnish with red pepper flakes and fresh lemon wedges.
Notes
- Chop the vegetables and season the chicken the night before for easy prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months.
