The best thing about winter is that you can eat soup! Here is a veggie packed chicken soup that is good for your figure and your soul.
CHICKEN AND VEGETABLE SOUP
- 2 chicken maryland on the bone (could use thighs or breast)
- 1 leek – sliced (white part only)
- 2 cloves garlic
- 1/4 small jap pumpkin
- 1 carrot
- 1 zucchini
- 1/4 head cauliflower
- 1/2 head broccoli
- 1/2 bunch kale
- 1/4 cup chopped parsley
- 1 teaspoon minced ginger and minced turmeric
- 2 teaspoons sea salt
- 4 cups bone broth or water
Remove skin from Maryland pieces and chop each into 2 pieces.
Cut all vegetables into cubes depending on how chunky you like your soup.
Add all vegetables except the kale to a slow cooker. Also add chicken pieces, ginger, turmeric and salt.
Add enough broth or water to generously cover the vegetables and chicken.
Turn slow cooker onto high and cook for 4 hours.
After four hours remove the chicken pieces, allow to cool and shred. Lightly mash vegetable with potato masher.
Return shredded chicken and kale to slow cooker and cook for another hour on low.
ENJOY (Also freezes really well)