Thursday, January 24, 2013

Slow Cooker Chicken & Kale Soup

Here's a special I'm going to be late for work if I don't make this in the next 15 minutes post.  The pictures are hurried, unorganized, and sporatic, but I didn't even take time to turn the lights on, so at least the natural morning lighting is really pretty!  But, never fear, Mama made it in time to open the pharmacy! (It's a good thing I have that cape.)  The life of a working mama! 

Slow Cooker Chicken & Kale Soup

- 2 c. shredded chicken, cooked
- 1 c. chopped onion
- 2 T. minced garlic
- 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
- 3 c. kale, washed and chopped
- 1 (15 oz.) can diced tomatoes
- 1 c. sliced carrots
- 2 stalks celery, chopped
- 6 c. chicken stock
- 1 t. cumin
- 1/2 t. dried oregano
- 2 t. dried tarragon
- 2-3 t. salt, to taste
- 1 t. black pepper


1.  Boil the chicken and shred, or use some from your freezer that you set back from a previous recipe (cheers to planning ahead!).  Place in the bottom of a slow cooker.

2.  Chop the vegetables and add to the pot.  Add garlic, beans, tomatoes, and spices.

3.  Pour in the chicken stock.  Add the kale last (don't freak out, it will cook down!).  Then toss on the lid and let the slow cooker work it's magic.

4.  We ended up adding a bit more salt and pepper and a little hot sauce, just to spice it up a bit.  Ironically, Annalyn's favorite part was the kale - she picked out every piece before eating the rest of it.

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