Not every soup is hearty enough to have for dinner, but tender chunks of chicken, toothsome bits of quinoa and a savory dusting of Parmesan make this a satisfying meal. You could make this soup with any grain, but quinoa holds its structure better in soups than rice or pasta, making this soup perfect for freezing and reheating. Of course, if you prefer no quinoa, using instant rice and cooking for 30 mins at the end of slow cooking process also works.
This soup is a twist on classic chicken with vegetables. I’ve kept the flavors clean and simple with a subtle Italian twist via garlic, rosemary and Parmesan. Turnips, like quinoa, soak up the flavorful broth without disintegrating.
Slow Cooker Chicken Soup 
Ingredients1½ pounds (675 g) chicken breasts
2 cups diced celery stalks
2 cups peeked diced carrots
4 cloves garlic, minced
1 cup peeled diced turnips (optional)
1 cup (180 g) quinoa (can sub for instant rice)
1 can (14 ounces, 400 g) diced tomatoes
8 cups (1.9 l) low-sodium chicken broth
2 teaspoons (2 g) dried oregano
2 teaspoons (14 g) sea salt
2 sprigs fresh rosemary
¾ cup (75 g) shredded Parmesan cheese
Directions1. In a 6-quart slow cooker, add all ingredients from chicken to rosemary. Mix well. Cook on low for 8 hours or high for 4 hours. (If using instant rice, add it in 30 mins before end of cook time.)
2. Remove rosemary sprigs and discard. Remove chicken and shred with two forks. Return to slow cooker and stir to combine.
3. Spoon soup into bowls and top with Parmesan.
Pro tip: Homemade garlic bread is a perfect pairing for this soup. Spread slices of soft white bread with salted butter and sprinkle with minced garlic and freshly parsley. Bake at 350 degrees Fahrenheit for 10 minutes.
