Chicken soup is pretty much the best thing ever when I don’t feel well.
The slow cooker makes it so easy to put this recipe together and go about your day. Adding garlic, kale, carrots and fresh herbs give the soup a vitamin boost to help fight icky viruses. Kale is such an easy addition because it wilts nicely without getting mushy and falling apart. For this recipe, I used a whole chicken to get the added flavor of the bones in a true stock.
Slow-Cooker Garlic and Kale Chicken Soup
Serves 4-6 (with leftover chicken for lunches)
Time: 4-6 hours
- 2 tbsp. olive oil
- 1 white onion, chopped
- 8 cloves of garlic, smashed
- 5 carrots, peeled and cut into 1/2 inch rounds
- 4 stalks of celery, thinly sliced
- 1/4 c. chopped parsley
- 1 large bay leaf (or 2 small)
- 1 T fresh thyme (or dried if you prefer)
- 1 whole chicken, seasoned with salt and pepper
- 2 quarts of unsalted chicken stock, I prefer Kitchen Basics
- Salt & pepper to taste- your salt content might depend on the type of stock you use for the soup
- 1 bunch of kale, de-stemmed and torn into small pieces
In a large skillet, heat the olive oil then add the onion and garlic and saute until just soft, 3-4 minutes, add the carrots and celery and saute another 2 minutes. In a large crock pot, add the onions, garlic, carrots, celery, parsley, bay leaf, thyme, whole chicken and stock and set on high for 4 hours or low for 6.
When the chicken is finished cooking, turn the crock pot to warm and carefully remove the chicken (the meat will want to fall off the bone) from the pot and place on a cutting board. Place the meat you want into the soup and save the rest for lunches throughout the week. Add the kale and stir to combine until just wilted.
Serve and feel better!