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Slow Cooker Chicken Soup with White Beans, Kale and Brown Rice Noodles

Slow cooker chicken soup
Slow cooker chicken soup
Slow Cooker Chicken Soup with White Beans, Kale and Brown Rice Noodles
Total time:


  • 1 pound chicken breast (Gerber’s thin-sliced cutlets)
  • 1 large Vidalia onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon Braggs Seasoning Blend
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp pepper
  • 5 cups chicken stock
  • 1 14.5 ounce can diced tomatoes
  • 1 15.5 ounce can great northern beans drained
  • 2 cups kale
  • 1/2 pound brown rice pasta (Tinkyada), cooked


  1. Add all the ingredients (except the pasta) to the slow cooker, on High, for about 3-4 hours.
  2. Take chicken out to shred and return to crockpot.
  3.  Add brown rice-shaped cooked pasta and cook 10 more minutes.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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