Crockpot Creamy Lemon Chicken Kale Soup

  1. 4 cups of shredded chicken (I used one rotisserie chicken de-boned)
  2. 6 cups bone broth
  3. 1 bunch of kale (I used dino kale)
  4. 3 lemons (I used meyer lemons)
  5. 2 Tbls fresh lemon juice
  6. 1 cup onions (large onion)
  7. 1/2 cup olive oil
  8. Salt to taste
  1. Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside
  2. Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth.
  3. Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt.
  4. Let cook for 6 hours on low crock pot setting, stirring once or twice.
  1. You can be flexible with the chicken. Add raw chicken thighs or breast if you like. Or pre-cook them and shred before adding to the soup. I use rotisserie chickens because I have talked to all of my local sellers and gone through and checked all the ingredients. I may be hard where you live to get an AIP approved rotisserie chicken. I do know that in San Francisco Whole Foods makes certified gluten free rotisserie chickens, but call yours to confirm. xoxo

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