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Why You'll Love This warm slow cooker chicken and potato soup with kale for family suppers
- Easy to Make: This recipe is incredibly simple to prepare, with most of the cooking time spent in the slow cooker.
- Nourishing Ingredients: This soup is packed with protein, fiber, and vitamins, making it a great option for a healthy meal.
- Customizable: You can easily customize this recipe to suit your family's tastes by adding or substituting different spices and ingredients.
- Slow Cooker Friendly: This recipe is perfect for busy families, as it can be cooked in a slow cooker while you're out and about.
- Comforting: This soup is the epitome of comfort food, with a rich, creamy broth and tender chunks of chicken and potatoes.
- Make-Ahead: You can prepare this recipe ahead of time and store it in the refrigerator or freezer for later use.
- Cost-Effective: This recipe is budget-friendly, as it uses affordable ingredients and can be made in large batches.
- Delicious: Most importantly, this soup is absolutely delicious, with a depth of flavor that will leave you wanting more.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, diced potatoes, kale, onions, garlic, chicken broth, and cream. The chicken provides lean protein, while the potatoes add natural sweetness and creamy texture. Kale is a nutrient-dense superfood that adds a burst of freshness to the soup. Onions and garlic are sautéed to bring out their natural sweetness and depth of flavor. Chicken broth serves as the base of the soup, while cream adds a rich and creamy texture. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make warm slow cooker chicken and potato soup with kale for family suppers
Chop the onions, garlic, and kale. Dice the potatoes and cut the chicken into bite-sized pieces.
Heat a tablespoon of oil in a pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the diced chicken and potatoes to the slow cooker. Season with salt, pepper, and your desired herbs and spices.
Pour in the chicken broth and add the sautéed onions and garlic. Stir in the heavy cream and cook on low for 6-8 hours or high for 3-4 hours.
Stir in the chopped kale and cook for an additional 30 minutes to 1 hour, or until the kale is tender.
Season the soup with salt, pepper, and your desired herbs and spices. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your soup.
Add the kale towards the end of cooking time to prevent it from becoming overcooked and mushy.
Try adding different herbs and spices to give your soup a unique flavor profile.
Serve the soup with a side of crusty bread or a green salad to make it a complete meal.
Portion the soup into individual containers and freeze for up to 3 months for a quick and easy meal.
Add a pinch of red pepper flakes to give your soup a spicy kick.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) to prevent overcooking.
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Not Sautéing the Onions and Garlic:
Fix: Take the time to sauté the onions and garlic to bring out their natural sweetness and depth of flavor.
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Not Using Enough Liquid:
Fix: Use enough chicken broth and cream to cover the ingredients and create a rich, creamy soup.
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Not Seasoning to Taste:
Fix: Taste and adjust the seasoning as needed to ensure the soup is flavorful and delicious.
Variations & Substitutions
Add a pinch of red pepper flakes or diced jalapeños to give your soup a spicy kick.
Add more heavy cream or try using half-and-half or coconut cream for an even richer soup.
Replace the chicken with tofu or tempeh and use a vegan broth and cream substitute.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients in your spices and seasonings.
Reduce the amount of potatoes or replace them with a low-carb alternative like cauliflower or zucchini.
Cook the soup on low for 6-8 hours or high for 3-4 hours for a hands-off, easy meal.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Store the soup in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Portion the soup into individual containers and freeze for up to 3 months. Reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out any excess moisture before adding it to the soup.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the chicken and cook the vegetables in the pot, then add the remaining ingredients and simmer until the soup is hot and flavorful.
Can I add other ingredients to the soup?
Yes, you can customize this recipe to suit your tastes. Some ideas include adding diced carrots, celery, or bell peppers, or using different types of protein like sausage or bacon.
Is this recipe gluten-free?
This recipe is gluten-free, but be mindful of the chicken broth and any gluten-containing ingredients in your spices and seasonings. Use gluten-free alternatives if necessary.
Can I freeze the soup for later?
Yes, you can freeze the soup for up to 3 months. Portion it into individual containers and reheat it to an internal temperature of 165°F (74°C) before serving.
How do I reheat the soup?
You can reheat the soup in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
warm slow cooker chicken and potato soup with kale for family suppers
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and dice the potatoes. Season the chicken with salt, pepper, and thyme.
- Step 2: Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Cook the vegetables. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the potatoes and chicken broth. Add the diced potatoes, chicken broth, and browned chicken to the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6 hours or high for 3 hours.
- Step 6: Add the kale and milk. Stir in the chopped kale and milk or heavy cream. Continue to cook for an additional 30 minutes, or until the kale is tender.
- Step 7: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
- Step 8: Store leftovers. Cool the soup to room temperature, then refrigerate or freeze for later use.
Recipe Notes
- To make the soup more substantial, add diced ham or bacon.
- For a creamier soup, use more milk or heavy cream.
- To add extra flavor, use chicken broth with herbs and spices.
- This soup can be made in a Dutch oven on the stovetop or in the oven, if preferred.
- Leftover soup can be frozen for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot and steaming.
