Slow Cooker Chicken Soup with White Beans, Kale and Brown Rice Noodles

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Ingredients:

• 1 pound chicken breast (thin-sliced cutlets)
• 1 large Vidalia onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Braggs Seasoning Blend
• 1/2 tsp pink Himalayan salt
• 1/2 tsp pepper
• 5 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can great northern beans drained
• 2 cups kale
• 1/2 pound brown rice pasta (Tinkyada), cooked

Preparation:

1. Add all the ingredients (except the pasta) to the slow cooker, on High, for about 3-4 hours.
2. Take chicken out to shred and return to crockpot.
3.  Add brown rice-shaped cooked pasta and cook 10 more minutes.