½ T. Coarse Salt(sea salt or Real salt is preferable)
¼ t. Pepper
2 sprigs Fresh Thyme
2 Garlic Cloves, minced
5 C. Water or Chicken Broth
2 T. Chicken Base(if using water instead of chicken broth)
1 lb. Carrots, peeled, sliced in half lengthwise and cut into ¼" slices
1 Yellow Onion, diced
½ bunch Kale(about 4 C. packed) stems removed, chopped into bite sized
½ T. Fresh Thyme, chopped
Additional Salt and Pepper, to taste
Place the chicken thighs in the base of a crock pot. Sprinkle the salt and pepper over the chicken.
Place the thyme sprigs and minced garlic on top of the chicken.
Pour the water(or chicken broth) into the crock pot. Add the chicken base, if using.
Cook the chicken on high for 4 hours.
After 4 hours the chicken should be "fall off the bone" tender. Remove the chicken from the crock pot and place in a bowl. Remove the thyme sprigs and discard.
At this point, if you desire, you can strain the broth in the crock pot through a fine mesh sieve(if you want a broth free from any debris left from the chicken). Add the broth back to the crock pot after straining.
Turn heat back to high.
Separate the chicken from the bones. Lightly shred the chicken. Discard any cartilage. Add the bones back to the soup and cover and refrigerate the chicken.
Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
In the last ½ hour of cooking, add the kale to the soup.
After 2 hours the carrots should be soft and tender, along with the kale.
Remove the bones from the soup and discard.
Check the seasonings and add more salt or pepper as necessary.
Add the chicken to the soup and allow to reheat for about 10 minutes. Do not stir too much or the chicken will become over-shredded.
Recipe by My Natural Family at http://www.mynaturalfamily.com/recipes/paleo-recipes/nourishing-crock-pot-paleo-chicken-kale-soup/