This recipe is AIP (autoimmune protocol) friendly. All ingredients are rough-chopped, taking into account that many people on the AIP diet, as I am, suffer from joint-related illnesses, making it hard to spend time finely dicing veggies. An added bonus is that this recipe is also kosher if you follow Jewish dietary laws.
This was made utilizing leftover chicken that had been smoked/grilled the previous evening. We have a Char-Broil Tru-Infrared Grill/Smoker/Roaster and it has literally changed the way we eat. We grill out practically every day, have become wood chip connoisseurs (hickory is the way to go if you’re curious), and are always experimenting with grilling. If it can be put on a grate, wrapped in foil, or put on a skewer, we’re going to grill it!
- 3 cups grilled/smoked chicken, diced
- ½ head cabbage
- 3 carrots
- 1 onion
- 3 celery stalks
- Fresh rosemary
- Fresh oregano
- Fresh sage
- 1 lemon – squeezed for juice
- Extra virgin olive oil – approx. 2 tbsp drizzled
- Organic apple cider vinegar – 2 tbsp
- 1/2 tsp organic ground tumeric (great for autoimmune disorders)
- Salt, pepper, and Old Bay seasoning to taste
- Bone broth/stock – fill until ingredients covered
- 3 cloves garlic, crushed/halved
- ½ lemon, after squeezing
- 1 tbsp black peppercorns
Place all ingredients in slow cooker, add sachet, and cook on high 4 hours or low 7-9 hours. It freezes beautifully if there are a lot of leftovers, and it’s even better on the second day!
You will notice that I am missing a picture of the finished, piping hot soup, all ladled out and ready to eat. That would be because it was super-delicious and I totally forgot. By the time I remembered, the leftovers were in the freezer. *hangs head in shame*