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Hang around long enough and you will learn that, to me, healthy does not mean low-fat, it means low-carb. Keep reading this blog and perhaps you will give me a chance to convince you of the same. I assure you I have been losing weight eating food like this on a regular basis and I feel healthier and more energetic than I have in years.
Regardless – healthy food does mean good-for-you vegetables and healthy meats with no additives or preservatives. This soup is comfort food at its healthiest and kale is my new favorite green! Enjoy!
2 lbs boneless chicken thighs (free-range if possible)
1 large onion diced
1 cup diced celery
1.5 cup sliced carrots
2 turnips (diced)
3 cups chicken broth
2 cups water
2 tsp dried tarragon
8 oz sliced fresh mushrooms
6 oz kale torn or sliced into pieces
½ tsp salt (or to taste)
¼ tsp pepper
1 cup light cream
Place chicken, onion, celery, carrots, turnips, broth, and water in slow-cooker and cook on high for 4 hours. Add mushrooms, tarragon, salt, and pepper and cook for 1 hour longer. Add kale 15 minutes before serving. (The kale could be added with the mushrooms – I just happen to like it slightly undercooked and bright green.) Add cream just before serving.
8 servings (which around here is enough for 4 people to eat their fill)
This recipe is diabetic friendly.