SLOW COOKER CHICKEN GARBANZO KALE SOUP

SLOW COOKER CHICKEN GARBANZO KALE SOUP image

Yield 8 bowls

Number Of Ingredients 11

1 onion, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 tablespoon peanut oil
2 chicken leg quarters, skin removed
1 15 oz can garbanzo beans, drained and rinsed
3 cups kale, washed, roughly chopped with stems
1.5 lbs of small, white potatoes (diameter of no more than 1.5 inches)
3/4 lb carrots, peeled and chopped into medium chunks (no more than 1/2 inch thick x 1 inch long)
1 tbs freshly ground pepper
1/2 tbs dried tarragon
4 cups chicken broth (I used "Better than Boullion")

Steps:

Heat oil on medium-high heat in a saute pan. Cook onions until translucent but still firm. Add garlic and cook for 30 seconds, remove from heat and set aside. While onions are cooking, prepare other vegetables. Place onions and garlic in bottom of slow cooker. Add all other ingredients. Use a spoon to redistribute so that potatoes are all covered with broth. It's fine if chicken or other vegetables are not submerged since they will cook down. Put slow cooker on high heat for 1.5-2 hours, then switch to low heat for 2 hours (alternatively, leave on low heat for 5-6 hours). Once chicken appears done and tender, use two forks to shred meat from the bone. Once potatoes are tender, soup is ready. Serve with crusty bread or egg noodles.