Slow Cooker Chicken and Squash Soup Recipe

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

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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Dietary Therapies

AIP

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

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!