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Slow Cooker Chicken and Squash Soup
A warm and comforting chicken and squash soup made with mushrooms and garlic
Prep:
20 minutes
|
Cook:
4-8 hours
4-6 servings
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Easy
Ingredients
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 tsp garlic powder
1 tsp sea salt
2 TBSP minced fresh sage
4 cups chicken bone broth
2 cups chopped, packed kale (stems removed)
2 TBSP lemon juice
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450 grams raw chicken thighs
560 grams peeled, chopped butternut squash
115 grams peeled, chopped carrot
1 medium yellow onion, chopped
200 grams chopped mushrooms
1 tsp (5ml) garlic powder
1 tsp (5ml) sea salt
2 TBSP (30 ml) minced fresh sage
950 ml chicken bone broth
130 gram chopped, packed kale (stems removed)
2 TBSP (30 ml) lemon juice
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
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Instructions
- 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!
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Nutritional Info
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