Creamy Crockpot Lemon Chicken Kale Soup (AIP)

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This easy creamy crockpot lemon chicken kale soup recipe uses 2 novel techniques I am sharing with you for thickening and making the soup very creamy. I blended an onion and olive oil with stock in a blender and then added the mixture along with shredded chicken, lemon juice, zest and kale to the crock pot. You could also make this stove top with the same wonderfully creamy results. I used an organic rotisserie chicken, but you could use any parts of chicken or even turkey for this recipe. This is so versatile that you could put uncooked chicken in the crock pot and cook it all day too. I pulled it together super easy style and now that you know one of my ultimate AIP soup tricks, you too can enjoy creamy soup without the addition of dairy or coconut.

Further Food Nutritionist Commentary:

Summer is just around the corner and this 'Creamy' Crockpot Lemon Chicken Kale Soup is your slim down secret. Instead of cream, Jessica shares her unique technique for achieving delicious creamy soup without the added calories. Other star ingredients include bone broth, kale and lemons. Bone broth has endless health benefits which aid in absorption of minerals such as calcium and magnesium. It is also a great source of gelatin and collagen which supports connective tissue, heals the gut and keeps your joints in tip top shape. Kale packs a trifecta of protein, fiber and omega 3s, while lemons keep your immune system up and running.

By Ale Zozos

Creamy Crockpot Lemon Chicken Kale Soup (AIP)

  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Servings: 6-8

Ingredients

4 cups of shredded chicken (I used one rotisserie chicken de-boned)
6 cups bone broth
1 bunch of kale (I used dino kale)
3 lemons (I used meyer lemons)
2 tablespoons fresh lemon juice
1 cup onions (large onion)
1/2 cup olive oil
salt to taste

Instructions

1. Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside.
2. Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth.
3. Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt.
4. Let cook for 6 hours on low crock pot setting, stirring once or twice.

1. Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside. 2. Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth. 3. Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt. 4. Let cook for 6 hours on low crock pot setting, stirring once or twice.

Nutrition Information

Per Serving:  Calories: 345; Total Fat: 17 g; Saturated Fat: 3 g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 90 mg; Potassium: 143 mg; Carbohydrate: 6 g; Fiber: 0 g; Sugar: 0 g; Protein: 42 g

Nutrition Bonus: Vit C: 18%; Vit A:26%;  Iron:3%;  Calcium: 2%;

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2 thoughts on “Creamy Crockpot Lemon Chicken Kale Soup (AIP)

  1. Lizz

    So you used cooked chicken and then put it in a crock pot for 6 hours !??? I’m wondering if this overlooked the chicken ?

    Reply
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