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CERTIFIED HEALTH-SUPPORTIVE CHEF 

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The Simplest Slow-Cooker Chicken Soup

You can totally make this for lunch!


Even when you're healthy, chicken soup just screams comfort food. We make this version in the slow cooker; extra pots and pans are unnecessary. (Here's to fewer dishes while we're self-isolating, virtual-schooling, and serving 3+ solids a day to our little loved ones!) We've included a few optional variations if you want to be more adventurous, but it's still a tasty recipe as is! ENJOY!




Serves 6


Ingredients:

  • 2 TBSP olive oil

  • 1 lb boneless chicken breasts or thighs

  • 1/2 yellow onion, sliced thin

  • 1 leek, halved and sliced thin

  • 4 garlic cloves, minced or crushed

  • 3 stalks celery, chopped

  • 4 medium carrots, peeled and chopped

  • 1 1/2 tsp Himalayan or other sea salt

  • 1 tsp dried thyme

  • 1/2 tsp ground black pepper

  • 1/2 tsp dried oregano

  • 2 bay leaves

  • 6 cups chicken bone broth or stock

  • 1/2 can full-fat coconut milk

  • Juice + zest of 1 lemon (add at the end)

  • 1/4 cup fresh parsley leaves, chopped (add at the end; it's okay to omit if necessary)


Optional Ingredients:

  • 1/2 medium zucchini, sliced into quarter-moons

  • 1/4 cup cranberries, frozen or fresh

  • 2 cups baby spinach or kale leaves (add at the end)

  • 1/2 bag gluten-free or regular pasta noodles, cooked (add at the end)


Directions:

It really is this simple!


  1. Put all the ingredients in your slow cooker, except where it is noted above. Give it a good stir to combine.

  2. Cover and cook on LOW for 6 hours. After 6 hours, remove the chicken and cut it into bite-sized chunks, then return it to the slow cooker.

  3. Add lemon juice, parsley, and spinach and/or cooked noodles (if using).

  4. Add 20 additional minutes to cooking time, then taste to adjust seasonings, and enjoy!







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