Ingredients
Prep
- 4 boneless chicken breasts
- 3 leeks
- 2 celery rib
- 3 t minced garlic
- 1 bay leaf
- 14 oz artichoke hearts
- salt and pepper to taste
On Cooking Day
- 48 oz chicken broth
- 3 C chopped kale or baby kale
- 1/3 C lemon juice
- 6 whole wheat dinner rolls
- 6 C green salad
Instructions
To Assemble
- Add all 7 ingredients to a large zipper bag. Zip and squish to combine.
To Cook
- Empty the contents of the zipper bag into a slow cooker. Pour chicken broth on top, and cook on low for 4-6 hours.
- Remove chicken from the soup, shred and return to the slow cooker.
- Add kale and lemon juice to the soup and stir well. Serve with whole wheat dinner rolls and a green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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