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Nourishing Crock Pot Paleo Chicken Soup Recipe

 Nourishing Crock Pot Paleo Chicken & Kale Soup

This crock pot Paleo chicken soup is packed full of hearty vegetables and tender, juicy chicken. My recipe library tends to be packed full of crock pot recipes because they are so magical. Recipes in the crock pot typically taste very good and they are so convenient! You throw everything in a pot and then you do other things you need to. Then when it is dinner time you can come back you have a great meal!

I hope you enjoy this recipe as much as I did! If you try this soup let me know what you think of it and any changes you would make!

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5.0 from 1 reviews
Nourishing Crock Pot Paleo Chicken & Kale Soup
 
A one-pot chicken soup with a nourishing broth made from chicken bones, fresh thyme, garlic. Loaded with bright vegetables and tender, fall off the bone chicken.
Author:
Ingredients
  • 2 lb. Chicken Thighs, bone-in, skin removed(about 5 thighs)
  • 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
  • pieces
  • ½ T. Fresh Thyme, chopped
  • Additional Salt and Pepper, to taste
Instructions
  1. Place the chicken thighs in the base of a crock pot. Sprinkle the salt and pepper over the chicken.
  2. Place the thyme sprigs and minced garlic on top of the chicken.
  3. Pour the water(or chicken broth) into the crock pot. Add the chicken base, if using.
  4. Cook the chicken on high for 4 hours.
  5. 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.
  6. 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.
  7. Turn heat back to high.
  8. 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.
  9. Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
  10. In the last ½ hour of cooking, add the kale to the soup.
  11. After 2 hours the carrots should be soft and tender, along with the kale.
  12. Remove the bones from the soup and discard.
  13. Check the seasonings and add more salt or pepper as necessary.
  14. 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.
  15. Serve.

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Comments

  1. says

    I have found a kindred soul! Love homemade soup (especially for breakfast!) Love kale! Love Real Salt! I aspire to be 100% Paleo, but for now I can only claim that I adhere to a natural foods diet, low in non-Paleo cheats!

    Keep up the good work! I’m putting you on my follow list!

  2. says

    It’s funny, I have a crock-pot in my pantry staring me in the face every day, but I hardly ever think to use it for some reason. I love kale in chicken soup. I usually throw in some Great Northern Beans too for extra fiber. They’re one of the few beans I really love – mild almost buttery flavor. Love your bowls too! :) [#TastyTuesdays]

  3. Terrie Swanson says

    This soup looks so great I want to eat it from my screen but I’ll refrain. I’ll get the recipe and try it for real.

  4. TeaJae says

    this looks wonderful. Spring is on its way in but some days its still a little cool so a nice pot of soup is always good. This is easy peasy a keeper. What is Real Salt?

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