This Crock Pot or pressure cooker chicken kale soup recipe is healthy and hearty. It’s low carb, keto, dairy-free, AIP paleo, and Whole30 friendly.
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Last weekend, I came down with a mild cold and was looking for a recipe for some comforting low carb chicken soup. I found a recipe for one that included kale at AIP Lifestyle and modified it slightly.
For some reason, my soup did not come out creamy like the original recipe when I first made it in the Crock Pot. But, it was still very tasty and did comfort my cold.
To keep carbs to a minimum, I didn’t use the full amount of onion. That might be why my soup wasn’t as creamy as the original chicken kale soup.
I added only 1/3 cup instead of a full cup of onions. The onion, olive oil and chicken broth were blended together in my NutriBullet.
The resulting mixture did look like cream. So, I expected the soup to come out looking creamy. However, it didn’t stay that way. But, on my second try in the pressure cooker, the soup did come out with a white creamy base and I used more onion.
Infusing the onion, olive oil, and broth together in the NutriBullet did seem thicken the chicken kale soup in the slow cooker. It was definitely thicker than it would have been if these ingredients were added separately.
I’ll add in more onion next time to see if it makes a difference. Even though the soup wasn’t creamy, it was certainly delicious.
The baby kale leaves kind of took over the slow cooker when I added them. But, I knew that they would wilt during cooking and reduce down.
I used a whole 5 ounce package because the label stated that it contained two servings which seemed to be the right amount. The added lemon juice in the chicken kale soup gives just a hint of lemon flavor and the olive oil provides plenty of fat.
Although you could make this soup on the stove, I didn’t want to have to babysit the pot. It was more convenient to make a slow cooker soup. But, it’s also a perfect pressure cooker chicken soup for the Instant Pot too.
I started the soup in morning and then put it in the crock pot slow cooker so it would be ready for an early afternoon lunch. While cooking, the soup filled the house with a lovely aroma. I knew it was going to be worth the wait.
This autoimmune protocol friendly soup is definitely something I would make again!
Crock Pot or Pressure Cooker Chicken Kale Soup Recipe
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Crock Pot or Pressure Cooker Chicken Kale Soup
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- 1 tablespoon olive oil
- 2 pounds chicken breast or thigh meat boneless and skinless
- 14 ounces chicken bone broth
- 1/3 cup onion
- 1/2 cup olive oil
- 32 ounces chicken stock
- 5 ounces baby kale leaves
- 1/4 cup lemon juice
- Salt to taste
Crock Pot Directions:
- Heat 1 tablespoon olive oil in large skillet over medium heat.
- Season chicken with salt and pepper then add to heated skillet.
- Lower temperature to medium, cover pan, and cook chicken for about 15 minutes or until internal temperature reaches 165F.
- Shred chicken and place in crock pot.
- Process the chicken broth, chopped onion and olive oil in blender (I used a NutriBullet) until well combined. Pour into crock pot.
- Stir in remaining ingredients into crock pot, cover.
- Cook on low about 6 hours, stirring once or twice while cooking.
Instant Pot Directions:
- Heat 1 tablespoon olive oil on sauté setting.
- Season chicken with salt and pepper then add to heated oil. Brown lightly on both sides
- Turn pressure cooker off, cover, and let chicken cook for about 15 minutes in the hot pot or until internal temperature reaches 165F.
- Using an electric hand mixer or forks, shred cooked chicken.
- Process the chicken broth, chopped onion and olive oil in blender until well combined. Pour into Instant Pot.
- Stir in remaining ingredients into pressure cooker, secure lid. Press manual button and set high pressure setting to 10 minutes.
- When time is up, allow to natural pressure release for about 10 minutes before removing lid.
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Note on Nutritional Information
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