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Slow Cooker Chicken Soup with Kale

I have resolved to make this winter "The Winter of Soups".  This is a strategic move on my part.  Last winter I tried to be brave.  I have electric heat in my apartment, which basically translates to $$$$$!!!!  I set up space heaters around my apartment which were strategically pointed at my desk and my bed to provide much-needed warmth.  I barely made it through last winter because my apartment is barely insulated so the weather outside is basically what I feel sitting inside.  Awesome.

This winter, I have thrown caution out the window.  I am brazenly running all electric heaters in my apartment.  I also obtained a comfortable, baggy sweater that I am obsessed with and affectionately call my "housecoat".  Some people may do this ironically. I do this because I am cold and I don't want to be anymore. I will wear my beloved housecoat everywhere, even to the bar across the street.  Don't worry, I haven't done that....lies, I totally did.

Warmth is the name of my game.  That game also requires soup.  I can't believe that I have never made a chicken noodle soup in the almost 6 years that I have had this blog.  Let's fix that, for sure!  For this month's Secret Recipe Club, I was paired with the fabulous Heather from Fit Mama Real Food

She is somehow doing it all: she is a wife and mother and group fitness instructor and is somehow able to make completely awesome recipes while doing all this!  Where do you find the time, Heather?  Teach me all the secrets!  It probably has something to do with a slow cooker and some comforting soup...

Here's a little trivia that you probably don't know, Heather.  I definitely referred to your AFAA post to help me make it through my own AFAA certification this past September!  How crazy is that!!!  Btw, I totally passed on the first try so thanks so much for your help!

 

Slow Cooker Chicken Soup with Kale
slightly adapted from Fit Mama Real Food
makes 6-8 servings

Print Recipe

  • 1 onion, diced
  • 1 cup chopped carrots
  • 2 garlic cloves, minced
  • 8 – 10 stems kale, leaves removed from the rib and chopped
  • 2 pounds boneless, skinless chicken breasts and/or chicken thighs
  • 1/2 teaspoon salt and black pepper
  • 1/2 teaspoon celery salt
  • 54 ounces low-sodium chicken stock
  • 8 ounces wide whole wheat egg noodles


1) Add the onions, carrots, garlic and kale to the bottom of the crockpot.

2) Season the chicken breasts with salt, pepper, and celery salt.  Place them on top of vegetables.

3) Pour in the chicken stock.

4) Cook the soup on low for 6-8 hours.

5) After 6-8 hours, switch the crockpot to high.  Use two forks to shred the chicken.  It should fall apart easily at this point.

6) Stir in the noodles and cover the crockpot again.  Allow the noodles to cook for about 30 minutes.

7) Serve hot!