Slow Cooker Chicken and Squash Soup
Author: Angie Alt
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 lb raw chicken thighs
- 4 cups peeled, chopped butternut squash
- 1 cup peeled, chopped carrot
- 1 medium yellow onion, chopped
- 2 cups chopped mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons minced fresh sage
- 4 cups chicken bone broth
- 2 cups chopped, packed kale (stems removed)
- 2 tablespoons lemon juice
- Combine all ingredients, except kale and lemon juice, in slow cooker, stir to combine.
- Cover and cook on high for 4 hours or on low for 7 hours.
- When cooking has finished, remove chicken thighs with a slotted spoon. Rough chop chicken (which should easily fall apart).
- Add chopped chicken, kale, and lemon juice to slow cooker. Stir to combine and wilt kale. Enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/slow-cooker-chicken-and-squash-soup/
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