Healing Paleo Crockpot Sweet Potato, Bacon, and Chicken Leek Stew

Healing Paleo Crockpot Sweet Potato, Bacon, and Chicken Leek Stew:

(Serves 4 to 5 large bowls)

Ingredients:

-16 oz. low sodium chicken broth (I prefer the Organic Pacific brand)

-1 15 oz. box of chicken bone stock (Again…Organic Pacific)

*Note that bone broth/stock is amazing for the gut and the immune system, not to mention it is packed with protein!

-1/2 cup water

-6 organic leeks (6 individual shoots…not 6 whole leeks) washed and chopped

*Again, leeks are great for the gut and aids in digestion!

-1 cup frozen pearl onions

-Two 15 oz. cans organic sweet potato puree

*Adds extra antioxidants and body to your soup!

-1/4 cup honey

-2 rounded Tbsp. Arrowroot flour (helps to thicken the soup base)

-3 ½ cups (1 bag) organic frozen sliced tricolor carrots (I prefer Stalbush Island Farms brand…found these at Earthfare)

-4 cups pulled rosemary chicken tenders (see my quick simple recipe on my site)

-1 Tbsp. extra virgin organic olive oil

-8 strips of cooked turkey bacon (to crumble on top of each bowl at the very end-1 strip per bowl served) (I prefer Lou’s Garrett Valley Naturals All Natural Uncured Peppered Turkey Bacon…found at Earthfare)

Method:

-Place all ingredients (except the bacon) in a crockpot and stir.

*Make sure you have at least 2 inches of free space from the soup of the soup to the top of the crockpot because the soup will expand during the cooking process. I forgot about this while making this recipe and wound up with a wonderful mess on my countertop I had to clean up! Oopsies.

-Cook your soup on high for 3 hours in your crockpot and cook your bacon until crisp.

-After 3 hours, spoon your soup into your serving bowls and top with the crumbled crisp bacon.

*In the picture I have served my soup with a delicious toasted and halved poppy seed plantain bagel topped with cashew cheese. See the recipes for both on the website! If not there yet I will have them up soon so keep checking!

*Also note that this soup will thicken overnight stored in the fridge in a covered container. That’s why I call this a stew!

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