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!
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)
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)
It really is this simple!
- Put all the ingredients in your slow cooker, except where it is noted above. Give it a good stir to combine.
- 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.
- Add lemon juice, parsley, and spinach and/or cooked noodles (if using).
- Add 20 additional minutes to cooking time, then taste to adjust seasonings, and enjoy!