Chicken soup might just be one of the most delicious and light soups out there, but imagine one that is so easy to make using a crockpot? Throw all ingredients and let it cook while you keep yourself busy, and you’ll soon be able to enjoy an irresistibly warm and satisfying meal. And here is the best part: it is packed with antioxidants, helping alleviate any pains and soothing your gut!
Further Food Nutritionist Commentary:
NOTE: Reduce the amount of olive oil for sauteing from 1/4 cup (4 Tbsp) to just 2 Tbsp and save nearly 80 calories and more than 9 grams of total fat per serving.
By Heather Goesch
Easy Slow Cooker Chicken Soup
1/2 bunch kale
2 cups shredded chicken from 1/2 roasted chicken
3 cups bone broth
1 lemon (sliced)
2 teaspoons thyme
1/2 cup onions (finely chopped)
2-3 garlic cloves (finely chopped)
1/4 cup olive oil salt to taste
- Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside.
- Optional: Take the chopped onions and garlic and sautee in olive oil on low heat for 5-6 mins
- Add sautee mixture or if didn’t sautee, add the onions, garlic, broth, kale, shredded chicken, and lemons to the crock pot/slow cooker and add the remaining. Add a pinch of salt.
- Let cook for 6 hours on low setting, stirring once or twice.
- Discard lemons before serving.
Calories: 325; Total Fat: 21 g; Saturated Fat: 3 g; Monounsaturated Fat: 13 g; Polyunsaturated Fat: 2 g; Cholesterol: 15 mg; Sodium: 123 mg; Potassium: 182 mg; Carbohydrate: 8 g; Fiber: 1 g; Sugar: 2 g; Protein: 22 g
Vitamin C: 29%; Vitamin A: 27%; Iron: 4%; Calcium: 4%;
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