Using fresh ingredients is key here - I used a combination of fresh and dried herbs.
2 large chicken breasts shredded
1 bunch fresh parsley
1 tblspn ground turmeric
1 tblspoon rosemary
6 cups organic low-sodium chicken broth
1 cinnamon stick
zucchini - 3
one handful of snap peas
1 handful of shredded cabbage
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
Pink himalayan sea salt (to taste)
3 small leeks, outer leaves peeled, halved lengthwise
2 handfuls of baby carrots
6 diced celery stalks
1 whole chicken
2 tablespoons extra-virgin olive oil & or coconut oil (I mixed the two)
1 pound winter greens (such as Swiss chard or kale), torn
Freshly ground pepper
3 cups chicken broth
Boil the chicken pieces in one cup chicken broth. Shred with a fork.
Add all ingredients EXCEPT shredded cabbage, mushrooms, and zucchini to crock-pot and cook on high for 3 hours. Toss in the mushrooms, zucchini and cabbage and cook for 1 more hour.
Original recipe found here - this recipe has been modified for nutrition and preferences.