4 cups of shredded chicken (I used one rotisserie chicken de-boned)
6 cups bone broth
1 bunch of kale (I used dino kale)
3 lemons (I used meyer lemons)
2 Tbls fresh lemon juice
1 cup onions (large onion)
1/2 cup olive oil
Salt to taste
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.
Recipe adapted from AIP Lifestyle