Description
A hearty and nourishing slow cooker soup packed with tender chicken, fresh vegetables, and paleo-friendly ingredients. Perfect for an easy, wholesome meal that requires minimal prep and delivers maximum flavor.
Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
4 cups chicken broth, homemade or paleo-friendly store-bought
2 large carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced
1 (14.5-ounce) can diced tomatoes, no salt added
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
2 tablespoons coconut oil
1/4 cup fresh parsley, chopped
Instructions
Heat coconut oil in a skillet over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add chicken broth, diced carrots, diced celery, diced zucchini, green beans, sliced mushrooms, diced tomatoes with their juice, dried thyme, dried oregano, black pepper, and sea salt to the slow cooker.
Stir to combine all ingredients.
Add the cut chicken thighs into the slow cooker, submerging them in the broth and vegetables.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through and the vegetables are soft.
About 10 minutes before serving, stir in the chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours