A comforting and nourishing Paleo chicken soup packed with seasonal vegetables, perfect for a spring breakfast. This AIP-friendly recipe is easy to prepare in a slow cooker, allowing the flavors to meld together beautifully while keeping it hassle-free.
Ingredients: 1 lb boneless, skinless chicken thighs. 4 cups chicken broth. 1 cup chopped carrots. 1 cup chopped celery. 1 cup chopped leeks. 1 cup chopped zucchini. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 teaspoon turmeric powder. Salt to taste. 2 cups baby spinach leaves.
Instructions: Put the thighs of chicken into the slow cooker. Add the salt, turmeric, dill, celery, carrots, leeks, zucchini, and chicken broth. Cook with a lid on for 68 hours on low or 34 hours on high. Using forks, shred the cooked chicken. After adding the baby spinach leaves, give them a few minutes to wilt. Modify the seasoning as needed. Warm up the food.
Prep Time: 15 minutes
Cook Time: 360 minutes
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