Easy Paleo Chicken Soup

PREP TIME: 20-25 min
COOK TIME: 4 Hours on HIGH
Gluten Free ~ Dairy Free ~ Sugar Free

I have come to love the crockpot more and more. I love the crockpot because it has minimal prep time, and very easy cleanup. The cleanup usually only involves washing my knife and cutting board! Eveytime I use the crockpot I get overzealous and think “I should do this everyday!” But we all know that time gets away and everyday is near impossible! So instead I make sure that I make enough to feed me AT LEAST 4-5 meals from one cooking. Leftovers are SO IMPORTANT! It will make or break your Paleo eating habits. Once I learned to only cook this way, eating Paleo became so much easier. This particular recipe lasted me for 4 meals! It’s always important to plan ahead and know what your meals look like for the week so that you can avoid temptations, fast food, and starvation which leads to binge eating.

For this recipe, I purchased a the Value Pack Chicken thighs from Wholefoods. I purchased chicken with bones and skin, but if I were to do this again I would use skinless for the crockpot. It’s $2.99/lb, no antibiotics, free range, no added moisture, no hormones, and no preservatives. I always ask the butcher near by if they have any fresh packages in the back and he’ll bring out the freshest package for me. (Get to know your local butcher. They can be very helpful and full of information!)

INGREDIENTS:

2.8 lbs chicken thighs (7 thighs total), skinless, bone-in
SEASONINGS: thyme, salt pepper, garlic paprika
1 organic green bell pepper
5 organic kale stems, steamed on top
1 organic onion
5 organic carrots
1 1/4 cup coconut milk (full fat)
1/4 water
organic ginger root (to your taste)
handful of chopped cilantro

DIRECTIONS:

Chop your carrots, onions, green bell pepper, and ginger. (All the veggies can be cut into medium sized chops. Ginger can be cut in round discs, and does not need to be peeled.)
Place all the chicken in the crockpot. Add the seasonings directly onto the chicken before placing anything into the pot.
Place the chopped veggies in the crockpot, leave out the kale.
Pour the coconut milk and water into the crockpot.
The liquid line should barely be covering the vegetables. Do not fill liquids above the vegetables.
Place the chopped kale ON TOP of the veggies and liquids. This way, the Kale will get steamed instead of cooked and it will still maintain some of it’s coarseness.

ENJOY! 🙂