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

10 mushrooms

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.