Something else unique about this recipe is that you don’t put the vegetables in the crock pot until the last two hours. I just can’t stand it when vegetables are cooked all day in the crock pot and end up mushy and barely have any nutrients left in them.
Another trick you could do to satisfy multiple diets (which we do all the time at my house) is to cook this version for you but cook some noodles separately and those who want can add noodles to their soup.
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 can throw everything in a pot, turn it on and then you can do other things. When it is dinner time you can come back and 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!
- 2 lb. Chicken Thighs bone-in, skin removed(about 5 thighs)
- ½ Tbsp Real Salt
- ¼ tsp Pepper
- 2 Sprigs Fresh Thyme
- 2 Garlic Cloves minced
- 5 Cups Water or Chicken Broth
- 2 Tbsp 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 Tbsp Fresh Thyme chopped
- additional Real Salt& 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.