- 2 pounds Chicken Thighs bone-in, skin removed(about 5 thighs)
- 1/2 Tbsp Real Salt
- 1/4 tsp Pepper
- 2 Sprigs Fresh Thyme
- 2 Garlic Cloves minced
- 5 Cups Water or Chicken Broth
- 2 Tbsp Chicken Base (if using water instead of chicken broth)
- 1 lb. Carrots peeled, sliced in half lengthwise and cut into 1/4″ slices
- 1 Yellow Onion diced
- 1/2 Bunch Kale (about 4 C. packed) stems removed, chopped into bite sized pieces
- 1/2 Tbsp Fresh Thyme chopped
- additional Real Salt& pepper to taste
- Place the chicken thighs in the base of a crock pot. Sprinkle the salt and pepper over the chicken.
- Place the thyme sprigs and minced garlic on top of the chicken.
- Pour the water(or chicken broth) into the crock pot. Add the chicken base, if using.
- Cook the chicken on high for 4 hours.
- After 4 hours the chicken should be “fall off the bone” tender.
- Remove the chicken from the crock pot and place in a bowl.
- Remove the thyme sprigs and discard.
- At this point, if you desire, you can strain the broth in the crock pot through a fine mesh sieve(if you want a broth free from any debris left from the chicken).
- Add the broth back to the crock pot after straining.
- Turn heat back to high.
- Separate the chicken from the bones.
- Lightly shred the chicken. Discard any cartilage.
- Add the bones back to the soup and cover and refrigerate the chicken.
- Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
- In the last 1/2 hour of cooking, add the kale to the soup.
- After 2 hours the carrots should be soft and tender, along with the kale.
- Remove the bones from the soup and discard.
- Check the seasonings and add more salt or pepper as necessary.
- Add the chicken to the soup and allow to reheat for about 10 minutes. Do not stir too much or the chicken will become over-shredded.
Original Recipe Source: MyNaturalFamily.com
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