Happy 2017 HBH friends! We are back after some time off and ready to bring you some great new content, giveaways and recipes. We are excited for what’s in store and appreciate you hanging with us while we were away for a little bit.
With a baby, dinner has become slightly more challenging (as many of you probably already know), and the slow cooker has become my best friend. I love being able to prep ahead of time while he naps and not have to worry about it for the rest of the day! Today, I’m sharing my recipe for kale, chicken and butternut squash soup. This superfood filled soup is sure to fill you up while giving you a variety of nutrients and flavor! Plus, you can feel good about the real foods you are eating, and this recipe is Whole30 approved. For a meatless dish, remove the chicken and try adding quinoa about 30-40 minutes before serving.
One trick to making this soup is prepping the ingredients ahead of time — peel and cube the butternut squash, trim and cut the kale, and wash and prep the herbs. After everything is prepped, all you have to do is dump it into the slow cooker and go! This is definitely my favorite kind of recipe 🙂 Let us know if you give it a try. Enjoy!
- 1 lb chicken breast or thighs
- ½ butternut squash, cubed
- 2 cups of chopped kale (stems removed)
- 2- 32 oz chicken broth
- 3 cloves garlic, minced
- ½ onion, chopped
- 3 bay leaves
- 2 tsp dried oregano
- 2 sprigs of rosemary
- 2-3 tsp Kosher salt to taste
- Prepare all ingredients and add to slow cooker.
- Mix to combine.
- Cook on low for 6 hours.
- About thirty minutes prior to serving, shred chicken and add back to soup.
- Add salt and pepper to taste.