This recipe is literally too easy. It doesn’t have to be exact or perfect, because cooking is more of an art. It’s really baking that it more of a science hehe:) With crock pots, you can double them for families or cooking in bulk without the extra dishes.
This recipe, like most, was made with ingredients I had laying around in the kitchen. Given, I like to always have healthy things in the kitchen but many times don’t plan out my recipes.
I think down the road I will make meal plans for my clients though, so maybe I should jump on the horse, Neh?
Use this recipe again and again and switch things out. You can make a traditional Tuscan soup by adding white beans and tomatoes instead of the garbanzos and carrots.
Whatever you decide, remember, cooking is fun! Have fun with it!
3 Chicken Breasts (*seared in a pan first (browned with a little oil) is optional but locks in the taste*)
Bunch of kale, cut off the spine (middle stem) and chopped up into 2 inch square
1-2 Cartons chicken broth, stock or bone broth
3+ Carrots chopped how ever you prefer (coined or cubed)
2 Cups raw (the hard kind not the canned kind) *rinsed* garbanzo beans
Bunch of chopped parsley
1/3 Chopped onion
4 tbsp olive oil
The kitchen sink… hehe I kid.
Place all ingredients into the crock pot after preparation (preferably add the broth and olive oil last pouring over the other ingredients)
Turn the crock pot on high and occasionally stir making sure all ingredients are submerged in broth.
Cook on high for 6-8 hours until chicken is cooked all the way through and garbanzo beans as well are pierceable with a fork
Serve in a bowl topped with fresh parsley:)