Chicken, White Bean, Kale & Pesto Soup

*If you are a pesto (basil) lover, you will find this delicous!  I made this over the weekend & it was so yummy!

Chicken, White Bean, Kale & Pesto Soup

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Ingredients

• 2 tablespoons olive oil
• 1 ½ lbs. of cubed boneless chicken breast
• 5 carrots, peeled and sliced 
• 1 large onion, coarsely chopped 
• 1 teaspoon minced garlic
• ½ teaspoon  dried oregano
• ½ teaspoon  dried parsley
• 8 c. chicken broth
• ½ c. prepared pesto
• ½ c. parmesan cheese 
• 1/4 teaspoon  nutmeg
• ½ large head of fresh kale, roughly torn off the stem into bite-size pieces
• 1 can white kidney beans

Categories
Crockpot, chicken, Simple

Directions

1. Add oil and chicken to slow cooker and stir chicken around in olive oil.

2. Then add all ingredients except for kale and kidney beans.

3. Cook on high for two hours.

4. After two hours add kale and kidney beans along with the juice in the can and cook on medium setting for 2 hours.

5. Garnish with additional parmesan cheese if desired when serving.

Servings/Yield

• 9 servings

Course

• Main

Equipment

- Slow Cooker