This easy soup recipe uses 2 novel techniques I am sharing with you for thickening and making the soup very creamy. I blended an onion and olive oil with stock in a blender and then added the mixture along with shredded chicken, lemon juice, zest and kale to the crock pot. You could also make this stove top with the same wonderfully creamy results. I used an organic rotisserie chicken, but you could you any parts of chicken or even turkey for this recipe. This is so versatile that you could put uncooked chicken in the crock pot and cook it all day too. I pulled it together super easy style and now that you know one of my ultimate AIP soup tricks, you too can enjoy creamy soup without the addition of dairy or coconut.
Wash kale and working in two batches, stack the kale leaves and slice in 1/2 inch strips. Set aside
Add 2 cups of stock, the chopped onion and olive oil to blender. Blend for a minute or two, or until it is completely smooth.
Add that to the crock pot and add the remaining 4 cups of broth, kale, shredded chicken, zest of all three lemons and the 2 tlbs of fresh lemon juice. Add a pinch of salt.
Let cook for 6 hours on low crock pot setting, stirring once or twice.
You can be flexible with the chicken. Add raw chicken thighs or breast if you like. Or pre-cook them and shred before adding to the soup. I use rotisserie chickens because I have talked to all of my local sellers and gone through and checked all the ingredients. I may be hard where you live to get an AIP approved rotisserie chicken. I do know that in San Francisco Whole Foods makes certified gluten free rotisserie chickens, but call yours to confirm. xoxo