• 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


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

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

Turn off heat and add in lemon juice

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


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 2975 Blackburn St., Dallas, Texas

This content is for informational purposes only. This website does not provide medical advice, diagnosis, or treatment, which are best addressed by your physician/medical practitioner.