Making meals for the week can be time consuming and difficult, especially when life gets busy! That's when the crockpot should become your best friend! We have come up with a recipe that is Paleo and gluten-free friendly, and all you have to do is throw it in the crockpot at the beginning of the week, and enjoy warm soup on these cold days!


What You'll Need:

  • 3 Chicken Breats
  • 6 Large Carrots
  • 5 Celery Stocks
  • 1 Bag of Trader Joes Riced Cauliflower
  • 1 Container of White Mushrooms
  • 1 Onion
  • Green Onion
  • 3 Cups of Spinach
  • Salt and Pep per
  • Oregano
  • 32 Ounces of Chicken Stock


Step 1:

Chop your carrots, celery stocks, spinach, green onions, and the onion. Set these aside for a second until we pour into the crock pot.


Step 2:

Once you have the veggies prepped you'll take the entire chicken breast and place it at the bottom of the crockpot, then surround with chopped veggies and cauliflower rice. Season liberally with the salt, pepper, and oregano, pour in chicken stock, and cook on low for 7 hours. At the 7 hour mark, remove your chicken breasts, shred the meat, and stir back into the pot.


The best part about this soup is that it's full of nutritious ingredients and can be customized to what you like best! It can also cook all day while you are out of the house running errands! The next day you can easily take any leftovers in a PackIt and warm it up on the go! Let us know how you mixed up your crock pot soup!

Written by Craig Maloney

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