I make this soup every sunday in my crock pot cuz it is an immune boosting, gut healing, low carb meal. I keep the soup frozen in mason jars for weeknights when I don’t wanna cook. It is perfect with either the keto rolls or my low carb crackers.
INGREDIENTS for a 3.5 Quart Crock Pot
-4 organic chicken thighs, skin on and bone in. Bone in is essential for a hearty immune and gut boosting broth.
-2 zucchinis.
-1 head of fresh kale.
-3-5 stalks of celery.
-2 large sized carrots.
-1 small onion.
-3-8 cloves of peeled garlic depending on your mood.
-A thumb size piece of ginger, peeled.
-Fresh thyme.
-Sea salt and Pepper.
-Water.
-You may choose to also add in 1 tablespoon of apple cider vinegar because it pulls more nutrients especially collagen out of the bones.
KITCHEN TOOLS
-Crock pot, I use a 3.5 Quart one.
-A plastic cutting board dedicated for meat. Never share your meat cutting board with your veggies cutting board or on any porous cutting board such as a wooden one.
-Knife.
-Tongs.
DIRECTIONS
-Chop your carrot, celery and onion into bite sized pieces and lay in your crock pot.
-Place chicken on top of these chopped veggies.
-Add salt, pepper, your peeled garlic and ginger. I like to keep my garlic in whole, peeled clove form as it becomes soft and sweet after cooking for 24 hours in the crock pot. I also peel and chop my ginger into nickle to quarter size pieces as I really enjoy the water chesnut texture it takes on after being cooked for 24 hours.
-Fill the crock pot almost full of water. If you are adding apple cider vinegar now is the time.
-Set on low for 24 hours and go enjoy your day!
-At the 22-23 hour mark use your tongs to pull the chicken and bones out of the crockpot and place on your meat dedicated cutting board. Remove and discard of the bones and chop chicken. This is great time to remove your cluster of thyme as well.
-Add your deboned, chopped chicken back in. I typically salt the chopped chicken before adding it back in.
-Chop your zucchini and de stem and chop your kale into bite sized pieces and add in to cook for the final hour or two.
-At hour 24 your gorgeous Sunday Soup is ready. Serve immediately or allow it cool to room temp before filling up mason jars 3/4 full. Never fill a mason jar to the top that you plan on freezing as many foods expand and will crack your mason jars in the freezer. When you are ready to enjoy your soup you can pull out a mason jar and defrost that morning!
Always de-stem kale before cooking or using in a salad. The stems are often too fibourous to enjoy the texture of. The stems are great in juices though.
My Sunday Soup is the perfect combo with my almond flour crackers. You can find the recipe here on this website. Whenever you make a kale salad always massage/tenderize the kale for a minute or two with olive oil, sea salt and an acid (like lemon juice or apple cider vinegar) before adding your other ingredients.
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