Crockpot Creamy Chicken + Veggie Soup [Gluten Free + Dairy Free Option]

Guess what season it is? If you’re thinking crockpot season, you’re right. The crockpot has barely left my kitchen counter, which I am totally okay with because crockpot recipes tend to be low maintenance and produce less dishes. Hallelujah. I really can’t ask for more than that considering I despise hand washing dishes. My husband has heard over and over that my dream kitchen would have multiple dishwashers for this very reason. Anyway, one of my favourite ways to utilize the crockpot is for soups. Nothing is quite as comforting as a hearty bowl of soup. I generally don’t follow much of a recipe, just toss in some chicken, tons of veg, broth, and seasonings into the crockpot, turn it on and hope for the best. This recipe turned out so well the first time I made it, that I made it twice more in a two week span. I think it speaks for itself.

Crockpot Creamy Chicken + Veggie Soup

October 18, 2019

Servings: 4-6

Difficulty: Easy

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This recipe can easily be made on the stove. Simply cook the chicken, sauté the veggies, add the broth and seasonings and let it simmer. Shred the chicken before serving.

By: Abbey Verigin

Ingredients

• 1 lb chicken breast (chicken breast tenders work really well here if you can find them)
• 6 cups chicken broth
• 1 white onion, diced
• 4 carrots, diced
• 4 stems celery, diced
• 1/2 lb mushrooms, sliced
• 2 cups kale, chopped
• 4 cloves garlic, chopped
• 1 tsp italian seasoning
• fresh ground pepper
• 1 can full fat coconut milk or 1/2 cup organic heavy cream

Directions

• Step 1 In the bottom of the crockpot, lay down your onion, followed by the chicken.
• Step 2 Top the chicken with carrots, celery, mushrooms, kale, garlic, italian seasoning, and pepper.
• Step 3 Pour broth over the chicken and vegetables.
• Step 4 Cook on low for 6-8 hours. Shred your chicken with two forks and mix well. Before serving, stir in coconut milk.

Crockpot Creamy Chicken + Veggie Soup [Dairy Free + Gluten Free]

Serves 4-6. This recipe can easily be made on the stove. Simply cook the chicken, sauté the veggies, add the broth and seasonings and let it simmer. Shred the chicken before serving.

• 1 lb chicken breast (chicken breast tenders work really well here if you can find them)

• 6 cups chicken broth (swap in bone broth for gut healing benefits and a protein boost)

• 1 white onion, diced

• 4 carrots, diced

• 4 stems celery, diced

• 1/2 lb mushrooms, sliced

• 2 cups kale, chopped

• 4 cloves garlic, chopped

• 1 tsp italian seasoning (basil or rosemary work as well)

• fresh ground pepper

• 1 can full fat coconut milk (optional, could stir in 1/2 cup organic heavy cream alternatively)

1. In the bottom of the crockpot, lay down your onion, followed by the chicken.

2. Top the chicken with carrots, celery, mushrooms, kale, garlic, italian seasoning, and pepper.

3. Pour broth over the chicken and vegetables.

4. Cook on low for 6-8 hours. Shred your chicken with two forks and mix well. Before serving, stir in coconut milk.