It’s fall…technically anyway. If you live in Texas, it’s more like extended summer right now, what with the 95 degree temperatures!
Normally, I don’t pull out my chicken soup recipe until at least mid-November, but we had a “crisp” 80 degree day, so I decided to make an exception.
The only problem? Last time I made chicken soup, it involved noodles and parmesan. I’ll be honest-chicken soup is something my Grams did very well. And she passed her recipe (homemade egg noodles and all) to my mom, who passed it to me. But egg noodles definitely were a no-go…and I wasn’t sure if zoodles (or even sweet potato noodles) would hold up.
I omitted them just to be safe, and you know what? I don’t miss them. Not.At.All. Even Ish said that this was the best soup he’s ever had.
Turn your slow-cooker on to high and add your ghee. Use a pastry brush to spread it around.
Once your ghee is melted, grate in your in the garlic using a microplane. Evenly chop your onion and add it as well. Allow the garlic and onion to work until fragrant (this is great time to shred your chicken!).
Add your remaining ingredients, except your Essential Oil and the kale.
Switch your crockpot to low, and cook for 6-8 hours. 30 minutes prior to serving, add your Essential Oil and your shredded kale.