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Paleo Creamy Slow Cooker Lemon Kale Chicken Soup - Lunch Version

6 Servings Recipe By

Ingredients

  • 2 cups Chicken Broth #1
  • 1 cup dice Onion
  • 1/2 cups Olive Oil
  • 4 cups Chicken Broth #2
  • 3 cups chop Kale
  • 4 cups cook and shred Chicken, Boneless Breasts
  • 6 tablespoons zest Lemon
  • 2 tablespoons juice Lemon
  • 1/8 teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 389 Calories
  • 24g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 115mg Cholesterol
  • 963mg Sodium
  • 6g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine chicken broth #1, onion and olive oil in a blender until smooth.
  2. Place in a slow cooker.
  3. Add chicken broth #2, kale, chicken, lemon zest, lemon juice and salt to the slow cooker.
  4. Cook on low for 6 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine chicken broth #1, onion and olive oil in a blender until smooth.
  2. Place in a slow cooker.
  3. Add chicken broth #2, kale, chicken, lemon zest, lemon juice and salt to the slow cooker.
  4. Cook on low for 6 hours.
  5. Let cool.
  6. Divide among indicated number of freezer bags. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated through.

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