Easy Crock-Pot Chicken Soup

Easy Crock-Pot Chicken Soup

As soon as there’s the slightest fall chill in the air, I’m ready to start making soups and stews more often. I love this Crock-Pot Chicken Soup for an easy weeknight meal.

This soup is chock full of antioxidants and nutrients and is perfect for those following an autoimmune or anti-inflammatory protocol.

Once you have the method down, you can change this soup up in so many ways. Add this Easy Crock-Pot Chicken Soup to your meal plan this week!


  • 2 lb Chicken Thighs (about 5 thighs)
  • 1/2 Tbsp Salt plus more to taste
  • 3 Sprigs Thyme
  • 1/4 tsp Pepper
  • 2 Cloves Garlic
  • 5 Cups Chicken or Vegetable Stock
  • 1 lb Carrots (sliced in half lengthwise and cut into 1/4″ slices)
  • 1 Yellow Onion
  • 1/2 Bunch Kale (chopped into bite-sized pieces, about 4 cups packed)
  • 1/2 Tbl Fresh Thyme leaves, removed from stem


  1.  Place the chicken thighs in the base of a crockpot. Sprinkle the salt and pepper over the chicken.
  2.  Place the thyme sprigs and minced garlic on top of the chicken.
  3.  Pour the water(or chicken broth) into the crockpot. Add the chicken base, if using.
  4.  Cook the chicken on high for 4 hours.
  5.  After 4 hours the chicken should be “fall off the bone” tender.
  6.  Remove the chicken from the crockpot and place in a bowl.
  7.  Remove the thyme sprigs and discard.
  8. At this point, if you desire, you can strain the broth in the crockpot through a fine-mesh sieve(if you want a broth free from any debris left from the chicken).
  9.  Add the broth back to the crockpot after straining.
  10.  Turn the heat back to high.
  11.  Separate the chicken from the bones.
  12.  Lightly shred the chicken. Discard any cartilage.
  13.  Add the bones back to the soup and cover and refrigerate the chicken.
  14.  Add the carrots, onions, and chopped thyme to the broth and cook on high for 2 hours.
  15.  In the last 1/2 hour of cooking, add the kale to the soup.
  16.  After 2 hours the carrots should be soft and tender, along with the kale.
  17.  Remove the bones from the soup and discard.
  18.  Check the seasonings and add more salt or pepper as necessary.
  19.  Add the chicken to the soup and allow to reheat for about 10 minutes. Do not stir too much or the chicken will become over-shredded.
  20.  Ladle into bowls and enjoy!

Variations: Add in your favorite veggies, seasonings and herbs.

#glutenfree #dairyfree #autoimmunefriendly #antiinflammatory #soup #crockpotrecipes

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