When you have an autoimmune disorder, cooking can feel like a drag. It’s one more thing requiring energy you don’t have. Enter our favorite kitchen tool: the slow cooker. For this lemon chicken soup, you can literally layer your cooking and not have to wash (many) dishes.
For example, start with a Slow Cooker Roast Chicken With Lemon And Garlic and then keep the cooker on, using the leftover bits and bones to make chicken stock.
This lemon chicken soup is AIP compliant. And because it freezes well, you can make a double batch and have many meals for minimal effort. If eating just soup has you snacking in an hour, serve it up next to these Loaded Sweet Potatoes .
Lemon Chicken Soup
- 3h 15m
- 3h 35m
- 9 c chicken stock
- 1 1/2 lb skinless and boneless chicken thighs
- 6 carrots
- 3 stalks celery
- 1 1/2 onions
- 1 1/2 leeks
- 3 cloves garlic
- 3 tbsp. extra virgin olive oil
- 2 tbsp. coarse sea salt, plus more to taste
- 6 tbsp. arrowroot powder
- 12 tbsp. filtered water
- 1 1/2 lemons
- 1 bunch tarragon
- Preheat slow cooker to high. Add half the chicken stock.
- Cut the chicken into 1 inch pieces. Slice the carrots into rounds; chop the celery; dice the onion and leek, and mince the garlic.
- Add the olive oil and onion to a pan over medium high heat. Cook until the onions begin to soften. Add the celery, leek, and garlic and sea salt, and cook for about 2 minutes. Add to slow cooker, along with chicken, carrots and chicken stock. Cover and cook on low for 3 hours.
- In a small cup, mix the arrowroot and filtered water together, and stir until uniform to make a slurry.
- Juice and zest the lemon. Chop tarragon. Stir the lemon juice, zest, and arrowroot slurry into the soup. Allow to cook for another 15-20 minutes while the soup thickens.
- Season with salt to taste, and sprinkle with tarragon immediately before serving.