Slow Cooker Chicken Soup

Set it and forget it. Come home to a nourishing, complete meal after a long day.

Ingredients

• 1.5 lbs bone-in chicken thighs (bones add collagen to broth)
• 4 cups low-sodium chicken broth
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced

½ cup barley or brown rice

• 2 cups kale or spinach
• 1 tsp thyme
• 1 bay leaf
• Salt, pepper

Directions

Place chicken thighs in slow cooker.

1. Add broth, carrots, celery, onion, garlic, barley, thyme, and bay leaf.

Cook on LOW 6–8 hours or HIGH 3–4 hours.

1. Remove chicken, shred meat with two forks, discard bones and skin.
2. Return chicken to pot. Add kale, cook on HIGH 15 minutes.
3. Remove bay leaf. Season with salt and pepper.

Notes

Bone-in chicken creates a collagen-rich broth that gels when cold — a sign of excellent nutrient density. Collagen supports joint health (directly benefits your knees). This soup freezes perfectly for up to 3 months.

Nutrition

Calories: 500 | Protein: 48g | Carbs: 30g | Fat: 14g | Fiber: 6g