Autoimmune Paleo Creamy Lemon Chicken Kale Soup
- Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside
- Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth.
- Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt.
- Let cook for 6 hours, stirring once or twice.
I use organic rotisserie chicken for the chicken in this recipe, but you can use shredded cooked chicken breast or shredded chicken thighs.
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