• 2-3 lbs. free range chicken on the bone--I use thighs, legs, and breast
  • 3-4 c. water
  • 3-4 c. low sodium free-range chicken broth
  • 1 tsp. unrefined sea salt
  • 1/4 tsp. pepper
  • 1 small onion, finely diced
  • 1-2 carrots, chopped
  • 2 stalks celery chopped
  • 1 bundle fresh herbs, like rosemary & thyme, found in produce section
  • 1 bay leaf
  • 6 oz. Quinoa brand noodles or any other Gluten-Free noodle

Pin It


Try this soup on a cool, breezy fall or winter day.  This homemade classic is sure to warm your bones!

  1. Place all ingredients except noodles in the slow cooker.
  2. Cover. Crock on LOW  5 - 6 hours.
  3. Remove bay leaf and chicken; let chicken cool until easy to handle; remove meat from bone, shred, and place back into crock.
  4.  Then add the noodles.
  5. Cook another hour or until noodles are done, about 1/2 hour more.

Note:  You can also cook the noodles sepataely and add to the crock right before serving.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Paleo Chicken Soup* *

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites