This started out as a "clean out the fridge & toss in the crock pot" meal prep, but it turned out so delicious and is SO incredibly easy to prepare I had to share. It's loaded with vitamins, high protein, low in sugar and calories and not much tastes better at the end of a long, cold day than a warm bowl of soup ready to eat. AMIRIGHT?!
8 c low sodium chicken broth
1 lb. free range chicken breasts
approx 6 c kale
1 can organic cannelleni beans-rinse
1 c baby bella mushrooms
1 c chopped green onion (scallions)
2 tbs olive oil
3 tbs minced garlic
2 tbs pepper
1 tsp thyme
Toss all ingredients in the crock pot (spices last), stir, turn on low heat setting, cook for 6-8 hours (shred chicken at some point once tender), go about your day, return and...dinner is served! Refrigerate leftovers and enjoy all week. Makes approx 8 servings.
Nutritional Info (based roughly on 8 servings):
Vitamin A: 160%
Vitamin C: 106%
EAT UP, BUTTERCUPS.