Crockpot Quinoa, Chicken, And Kale Soup - cooking recipe

Ingredients

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

Preparation

Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
Add drained quinoa and pour in chicken broth.
Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
Remove chicken and shred; return to soup.
Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.