Slow Cooker Chicken Soup
Makes 4 Servings
Macros: 161 Cal, Fat 4g, Carbs 6g, Fibre 2g, Protein 24g
2/3 Yellow Onion (diced)
2 2/3 stalks Celery (diced)
2 Carrot (medium, chopped)
2 tsp Rosemary (fresh)
151 grams Chicken Breast (boneless, skinless)
302 grams Chicken Thighs (boneless, skinless)
Sea Salt & Black Pepper (to taste)
4 cups Water (or broth)
Add all ingredients to the crock pot and cook on low for 6-8 hrs.
Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.
More Carbs: Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta about 15 minutes before serving.
Leftovers: Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.