Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 6 Hours
Servings: 4
Very minimal prep for this delicious soup.
3 chicken leg
sea salt to taste
black pepper to taste
1 bch. kale
1/2 c. carrot
2 pkg. white mushrooms
4 garlic
3 fresh thyme
1 tbsp. dried parsley
1/3 c. lemon juice
1/3 c. water
Rinse the chicken both inside and out under cool running water. Pat dry. (I kept the skin on.)
Season the chicken liberally, both inside and out, with salt and pepper.
Place in a slow cooker.
Scatter the kale, shredded carrots, sliced mushrooms, spices, lemon juice, and water over top of the chicken.
Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
Serve straight out of the crockpot.
You can also take the chicken off the bones (and disregard the skin) and put the entire mixture into the blender to make a delicious healthy soup.
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