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Creamy Chicken and Kale Soup
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Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1 1/2
pounds
boneless skinless chicken thighs
chopped
1
small
onion
chopped
4
cloves
garlic
minced
1
large
carrot
chopped
1
cup
chopped celery
1/2
cup
heavy cream
3
cups
low sodium chicken broth
4
cups
chopped kale
2
teaspoons
grated lemon zest
Sea salt and freshly ground black pepper
to taste
Instructions
In a large crock cooker, add all the ingredients (chicken thighs through salt and pepper) and stir. Cover and cook on LOW for 6 to 8 hours, Until chicken is cooked through and no longer pink in the center and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION:
A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).
GLUTEN FREE:
Make sure chicken broth is gluten broth.
NUTRITION:
315 Calories; 15g Fat; 31g Protein; 15g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 544mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
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