Ingredients:
2 tbsp EVOO
1 c yellow onion, chopped
1 c celery hearts, chopped
1 c rainbow carrots, chopped
4 c low-sodium chicken broth
¼ c vegan pesto (store-bought or see recipe below)
1 bay leaf
1 tbsp red chili flakes (optional)
2 lb boneless, skinless chicken breasts
2 c chopped kale
½ tsp sea salt

Pesto:
1 c fresh basil
2 tbsp pine nuts
2 cloves garlic, minced
3 tbsp EVOO
¼ tsp sea salt
2 tbsp Bragg’s Nutritional Yeast

Blend all ingredients in a food processor or mini-food prep until thoroughly combined.

Directions:
In a large saucepan, warm 2 tbsp EVOO over low-medium heat. Add chopped onion, celery and carrots, and saute until veggies are fork-tender (about 2-3 minutes).

Add sautéed veggies, along with chicken broth, pesto* (see recipe below if using homemade), bay leaf, chili flakes (optional), chicken breasts + sea salt to slow cooker. Set to low heat, and cook time of 7 hours.
At 6 hours, remove chicken from soup, shred with a fork, and return to the slow cooker. Add the 2 c of chopped kale and allow everything to cook together for the remaining hour. Serve while hot, and enjoy!

This recipe originally appeared on RM Health and Wellness

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