WARMING SHREDDED CHICKEN STEW

Ingredients:

• 5 cups chicken stock or bone broth

• 2 boneless, skinless chicken breasts

• 5 garlic cloves, chopped

• 1 1/2 cups yellow onion, chopped

• 1 cup carrot, diced 

• 1 cup celery, diced 

• 1 bay leaf

• 15 oz  chickpeas or white beans (1 can)

• 3 cups kale or spinach 

• 2 Tbsp tomato paste

• 2 Tbsp fresh lemon juice

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Directions:

Place first 9 ingredients in slow cooker. Cover and cook on LOW for 6 hours.

Remove bay leaf. Shred chicken breasts with two forks.
Stir greens and tomato paste into soup; combine well. Cover and cook on HIGH 30 minutes

Turn off heat and add in lemon juice

Serve hot.
Store in glass container for up to 5 days or freeze for up to a month