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Warming Shredded Chicken Stew

Ingredients:

  • 5 cups chicken stock or bone broth

  • 2 boneless, skinless chicken breasts

  • 5 garlic cloves, chopped

  • 1 1/2 cups yellow onion, chopped

  • 1 cup carrot, diced

  • 1 cup celery, diced

  • 1 bay leaf

  • 15 oz chickpeas or white beans (1 can)

  • 3 cups kale or spinach

  • 2 Tbsp tomato paste

  • 2 Tbsp fresh lemon juice

Directions:

  1. Place first 9 ingredients in slow cooker. Cover and cook on LOW for 6 hours.

  2. Remove bay leaf. Shred chicken breasts with two forks. Stir greens and tomato paste into soup; combine well. Cover and cook on HIGH 30 minutes

  3. Turn off heat and add in lemon juice

  4. Serve hot.

  5. Store in glass container for up to 5 days or freeze for up to a month




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