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Easy Crockpot Chicken Soup

Lunch/Dinner

Candida Friendly

Dairy Free

Gluten Free

Paleo

Whole30

As I got home from the grocery store on Sunday with my loot for this week’s meals, I realized that the two meals I had decided to make were SO simple and fast. I decided to see if I could cook them both in 30 minutes. Unfortunately, it took 35, not 30. 😉 But, I figure that’s pretty good!! Especially because you’ll have enough for leftovers for lunch.

**Note: With this recipe, if the chicken stock doesn’t have added herbs and spices, you may need to add your own. The ones I buy typically have lots of flavour already added. Parsley, thyme, oregano, garlic powder and Italian seasoning can all help!

Prep Time:

15 mins

Cook Time:

7-8 hours

Total Time:

8 hours

Serves:

Ingredients:

1-1.5L chicken stock, from a butcher or homemade (I only used 1L, and it didn’t make a very liquid-y soup, but it was fine that way).
6 chicken thighs, diced
1 leek, diced
1 onion, diced
4 carrots, diced
1 yam or sweet potato, diced
1 head kale, stems removed and chopped into small pieces

Directions:

Chop & prepare all ingredients
Place in crockpot and cook on low for 7-8 hours

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