Slow Cooker Quinoa, Chicken and Kale Soup

1 1/4 lbs. chicken breasts
1 1/4 cups chopped onion
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp. olive oil
3/4 cup dry quinoa
12 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
4 cans chicken broth (7 cups)
salt and pepper to taste
1 can Great Northern beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs discarded)
3 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
Finely shredded parmesan cheese for serving

Add chicken to a 6-7 quart slow cooker.  Add onions, celery and garlic, then drizzle with olive oil.  Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking)  thyme, rosemary and pour in chicken broth.  Season with salt and pepper to taste.  Cover and cook on HIGH 3 1/2 to 4 hours or on LOW 7-8 hours.
Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup.  Meanwhile, add in beans, kale paisley and lemon juice, then cover and continue to cook on high another 10-20 minutes until kale has reached desired doneness.  Serve warm topped with parmesan cheese.

Recipe from Malorie Fuhriman