Crock Pot Chicken, Butternut Squash and Kale Soup
Author: 
Recipe type: Crock Pot
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Who is looking for an easy peasy crock pot recipe that embodies FALL???? Than look no further, try my Crock Pot Chicken, Butternut Squash and Kale Soup and you will have found a new go- to fall soup that is not only great for dinner but leftovers are great to eat for lunch. And the best part is the recipe only requires 6 ingredients!
Ingredients
  • 3 lbs of chicken breasts (about 4 medium sized breasts but any cut of chicken would work too)
  • 1 medium sized butternut squash; peeled and chopped into 1in cubes (about 2lbs)
  • 40 oz of chicken broth (I usually make my own broth but store bought broth is fine too. If you do use store bought broth, I would recommend using 32 oz of broth and 1 cup or 8 oz of water because I find broth has enough salt for the soup)
  • 1 large yellow onion; peeled and roughly chopped
  • 2 large garlic cloves; minced
Instructions
  1. Clean off your chicken and by that I mean cut off those yucky red veins and anything else you don't like to see when you are eating the chicken. Once the chicken is to your liking, place at the bottom of the crock pot.
  2. Peel and chop your yellow onion and place it on top of the chicken in the crock pot.
  3. Peel and chop your butternut squash and cube it into 1 inch chunks. I bought mine already cut (don't be jealous) so all I did was dumped my cubes on top of the onion which of course cuts the preparation time in half.
  4. Then mince or microplane two large garlic cloves and place that on top of the butternut squash.
  5. Add enough kale to fill up the crock pot. I used about half a bag of freshly cut kale, which was about 3 huge handfuls. There is never too much kale, in my opinion.
  6. Finally add your broth on top of everything in the crock pot. Don't worry if the vegetables are not all covered by the liquid. The kale and vegetables will cook down and don't worry you will have enough broth.
  7. Place on HIGH for 4 hours and viola! There you have it; a quick and easy fall soup that is hearty and will keep you FULL and warm during these cooler months.
Recipe by Our Full Plate at http://ourfullplate.com/recipes/chicken-butternut-squash-kale-crock-pot-soup/