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This slow cooker chicken kale soup recipe is the ultimate in healthy comfort cooking. Gluten free, Whole 30 approved, and simply delicious, you will be savoring its warmth any time of year!
Oy, what a week. If we were ever in need of comfort, I think that the doldrums of January and the hecticness of the political climate (regardless of what side you are on) and an encroaching cold (seriously, has anyone else been sneezing like crazy and only breathing out of one nostril at a time?) calls for soup filled with herbs, superfoods, and just the right amount of nutrients. And this has all of it, particularly when served with a piece of avocado toast or a cheese quesadilla (my husband’s fave).
Slow Cooker Chicken Kale Soup (Gluten Free, Whole 30)
A few tips regarding this recipe: make sure to cut the kale up! I only cut it a bit, and that made for some super sizeable pieces. Also, make sure to taste taste taste as the soup nears completion–I found that I needed much more salt and herbs than I anticipated because of the amount of soup that I was cooking! That said, err first on the side on caution–you can always add more.
This chicken kale soup works marvelously with either herb combination: Italian herbs or a more typical bay leaf and parsley approach. You can even take it a bit more in a “detox” direction with more garlic (I’m hoping to detox my nostrils, at the moment).
Using the slow cooker or Crockpot for this easy Chicken Kale Soup means that all you need to do is chop a few vegetables, and then you get to walk away.
Alex LOVED this soup, and has eaten it multiple times since then (as have I), so I have divvied up the leftovers from the first night and frozen servings to prevent him from finishing it off. COOK’S PRIVILEGE, AMIRIGHT?
As of right now, I have one more serving of each the Chicken Marinara Stew and Chili Powder/Bean Free Turkey Chili, but I finished off the only recipe that I haven’t yet delivered to you, my (high protein!!) French Onion soup. I didn’t know that January was National Soup Month, but sometimes, you just hit the jackpot, right?Hit the nutrient + flavor jackpot with this Slow Cooker Chicken Kale Soup! #glutenfree #whole30 Click To Tweet
I hope that you will make this Crockpot or Slow Cooker Chicken Kale Soup and make it your own! Add more of what you love!
Slow Cooker Chicken Kale Soup (Gluten Free, Whole 30)
|Prep:||Cook:||Yield: 6-8 servings||Total:|
This slow cooker chicken kale soup recipe is loaded with veggies and flavor without the extra nonsense. Put the ingredients into your Crockpot or slow cooker and walk away! Gluten Free, Whole 30 Approved, and perfect for meal prep.
- 2 32 oz Low Sodium Chicken Stock or Vegetable Stock
- 1 lb Chicken Breast**
- 1 bunch Lanciato Kale (cut to desired size)
- 4-5 whole Carrots, peeled and cut into discs
- 1 yellow Onion, chopped
- 2-3 Garlic cloves, minced
- 1-2 Sweet Potatoes, cubed
- 1-2 tsp Sea Salt
- 1 tsp ground Black Pepper
- Option 1: 1 1/2 TBSP Italian Seasoning (1 tsp each Garlic Powder, Basil, Marjoram, Oregano, Thyme, Rosemary, Parsley)
- Option 2: 1-2 Bay leaves, 1 tsp Sage, 2 tsp Parsley
- Optional Extras:
- **Substitute Chicken for White Beans or Chickpeas for a Vegan Option
- 1-2 Celery Stalks, chopped
- 4-5 Baby Bella (Cremini) mushrooms
- 1/2 Jalapeno, sliced OR 1/2 TBSP Red Pepper Flakes
- Optional to Finish:
- Fresh Lemon Juice
- Fresh Parsley
- Select and Prepare ingredients, then combine all in slow cooker or crockpot. Cook on low for 6 hours, shred chicken (if using), then finish with fresh lemon juice and parsley, if desired.
To make on the stove, keep covered and cook on medium low for at least 4 hours.
Sure, this week has been L O N G (honestly, this month has been one of the longest!), but there has been some great moments and aspects to it!
Sunday: Grocery shopping with Alex + The Chicken Kale Soup
Monday: My check in with my gastroenterologist was painless, easy, and we are going to start extending my Remicade appointments to a longer interval! I love my doctor and her nurse practitioner, and the new office that they moved to is #swanky.
Tuesday: A serious highlight of my week was going to dinner with Ellen. Not only was dinner at Nando’s PERi PERi de-freaking-licious, it was great to have dinner with a girl who is just solid gold. We were both operating on hilarious sleep schedules, various levels of stress, and various levels of lives-up-in-the-air, and being able to unload majorly helped (it helped me, at the least!).
Yes this really was the best picture I could manage of an otherwise delicious dinner with one of my fave girls @myuncommoneveryday . Luscious @nandosusa peri peri chicken with their roasted veggies (and a diet Barqs because #cokefreestyle). The chicken was spot on, but the company was the highlight! ??? May you all be so lucky to have a great night with great people!
Wednesday: Wednesday was rough. Just all around. You know this. But having a blog audience that I need that I could unload to, clients who helped me laugh and find something else to concentrate on, and a husband who saw what state I was in and brought me my mouth guard, Benedryl, and my sleep shorts and let me sleep on the couch meant that I went to bed feeling loved, even if I couldn’t breath out of my nose.
Thursday: 4 solid hours of clients + Whole Foods Salad Bar + Shred Pop (which you know I love) + A pint of Halo Chip Mocha Chip “ice cream” was the lunch of dreams. Two episodes of the new Victoria series from PBS and then dinner with Alex with my favorite veggie and dip platter meant that I was a happy girl.
Friday: To be determined!
Get Caught up on the Blog:
- My “Couch Rest” Weekend
- Infertility Treatment: IUI and IVF Risks and Side Effects
- Prevent Injury with Glute Engagement (Coaches Corner)
- Keeping it Real: The Infertility Waiting Game and A Departure from Normal
This weekend, Alex and I are making plans for a movie date night, but otherwise we are open. Have a great one, everybody!
Last time you had ice cream for lunch?
Highlight from the week?