Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Crock Pot Chicken Soup

Nourishing Kale Paleo Chicken Soup Slow Cooker Recipe Recipe

  • Author: Rebecca Baron
  • Prep Time: 45 minutes
  • Cook Time: 360 minutes
  • Total Time: 405 minutes
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Paleo

Description

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.


Ingredients

Scale
  • 2 lb Chicken Thighs (about 5 thighs)
  • 1/2 Tbsp Real Salt *
  • 1/4 tsp Pepper
  • 2 Fresh Thyme
  • 2 Cloves Garlic
  • 5 Cups Chicken Stock
  • 2 Tbsp Chicken Base (if using water instead of chicken broth)
  • 1 lb Carrots (sliced in half lengthwise and cut into 1/4" slices)
  • 1 Yellow Onion
  • 1/2 Bunch Kale (chopped into bite-sized pieces, about 4 cups packed)
  • 1/2 Tbl Fresh Thyme
  • To Taste Real Salt

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.
  6. Remove the chicken from the crock pot and place in a bowl.
  7. Remove the thyme sprigs and discard.
  8. 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).
  9. Add the broth back to the crock pot after straining.
  10. Turn heat back to high.
  11. Separate the chicken from the bones.
  12. Lightly shred the chicken. Discard any cartilage.
  13. Add the bones back to the soup and cover and refrigerate the chicken.
  14. Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
  15. In the last 1/2 hour of cooking, add the kale to the soup.
  16. After 2 hours the carrots should be soft and tender, along with the kale.
  17. Remove the bones from the soup and discard.
  18. Check the seasonings and add more salt or pepper as necessary.
  19. 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.
  20. Serve

Keywords: nourishing, fresh, tender, one-pot