Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 cups chicken bone broth (for maximum protein)
- 3 large carrots, sliced into rounds
- 3 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 lemon, juiced
- Optional: 1 cup cooked quinoa or chickpea pasta for extra heartiness
Instructions
- Begin by washing and chopping your vegetables. Place the raw chicken breasts at the very bottom of your crockpot. Layer the chopped carrots, celery, onion, garlic, and grated ginger directly on top of the chicken. Sprinkle the turmeric, thyme, salt, and black pepper over the ingredients to ensure the flavors penetrate the meat during the long cook time.
- Pour the chicken bone broth into the crockpot until all the ingredients are fully submerged. Cover the slow cooker with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. Cooking on low is recommended as it keeps the chicken incredibly tender and prevents it from becoming rubbery. Avoid opening the lid during the process to keep the steam and heat trapped inside.
- Once the cook time is complete, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Stir in the fresh baby spinach and the lemon juice. The heat from the soup will wilt the spinach in about 2 minutes. If you are adding cooked quinoa or chickpea pasta, stir it in now. Taste the broth and add more salt or pepper if needed before serving warm.
- Cook Time: 6 hours 15 minutes