5 cups chicken stock or bone broth
1 1/2 cups yellow onion, chopped
1 cup carrot, diced
1 cup celery, diced
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
15 oz Great Northern beans (1 can)
2 boneless, skinless chicken breasts
3 cups kale, stemmed and chopped
2 Tbsp tomato paste
2 Tbsp fresh lemon juice
crunchy roasted chickpeas (optional)
cashew cream (optional)
1. Place first 9 ingredients in slow cooker. Cover and cook on LOW for 6 hours.
2. Discard thyme and bay leaf. Shred chicken breasts with two forks. The meat should fall right apart.
3. Stir kale and tomato paste into soup. Cover and cook on HIGH 30 minutes
4. Stir in lemon juice. Ladle soup into bowls, top with a dollop of cashew cream and crunchy roasted chickpeas. Enjoy!