Ingredients
2 chicken breasts, boneless and skinless
1 bunch kale (about 4 cups shredded)
2 celery stalks, sliced
2 carrots, chopped
1 onion, diced
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 tablespoon fresh thyme
2 tablespoons olive oil (plus extra for browning)
salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
Instructions
Preheat oven to 400°F (200°C) and place chicken breasts in a baking dish
Drizzle 1 tablespoon olive oil and season with salt and pepper
Bake 25-30 minutes until golden and fully cooked
Remove chicken from oven, let rest 5 minutes, then shred into a large bowl using two forks
In the bowl, combine shredded chicken with remaining 1 tablespoon olive oil, kale, celery, carrots, onion, garlic, chicken broth, thyme, onion powder, and garlic powder
Transfer mixture to a slow cooker and cook on low 6 hours or high 3-4 hours
Season with additional salt and pepper before serving
Notes
Boneless breasts simplify shredding
Massage kale leaves for 5 minutes to reduce bitterness
Add spinach or zucchini as kale substitutions
Store in airtight containers 3-4 days or freeze 3 months
Soup thickens as it cools – thin with warm broth if desired
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg