Slow Cooker Chicken Soup

This soup is a perfect way to ease your body into fall and eek out the last great tastes and nutrients of summer. A low-starch, high-fiber, anti-inflammatory stunner, this soup can be a staple to boosting immunity while also revving up your metabolism and hormones. Sub in your favorite seasonal veggies to make this soup even more versatile!

Servings: 12 (make some for now; freeze the rest)

Ingredients

• 1 whole chicken (and any xtra bits)

• 1 onion, chopped

• 3 carrots, diced

• 3 celery stalks, diced

• 1 cup cherry tomatoes, halved

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 cup kale, torn

• 1/4 cup parsley, torn

• 1/4 cup basil, torn

• 2 tbsp chives, chopped

• Sea salt + pepper

Instructions

1. Rinse chicken and place in crock pot. Cover with filtered water and cook 4-6 hours, covered, on low.

2. Toward the end of the cooking time, heat oven to 425.

3. Add chopped onion, carrots, celery, tomatoes and squashes to baking sheet, drizzle with olive oil and sea salt. Roast for 20 minutes.

4. While veggies are roasting, remove chicken from crock pot and place on a cutting board with a lip to catch any juices. Let cool or using gloves, cut away the meat from the bones and place back into the crock pot.

5. When veggies are done, add to crock pot. Add kale and cook for another 15-20 minutes.

6. Add fresh herbs and serve.

7. Pour leftover soup into wide-mouthed mason jars leaving one inch of room at the top. Label and freeze for a quick weeknight dinner or weekday lunch to pop in your bag.