Crock Pot Chicken, Artichoke, and Kale Soup
INGREDIENTS
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2 tablespoons olive oil
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1 large onion, diced
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4 cloves garlic, minced
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1- 3/4 to 2 pounds bone-in skin-on chicken thighs
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8 cups low-sodium chicken broth
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1/3 cup dry white wine, optional
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1 (14-ounce) jar artichoke hearts, drained and chopped
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1/2 cup uncooked arborio rice
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1 tablespoon herbs de provence (or italian seasoning)
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2 teaspoons dried parsley
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3 large leaves kale, chopped
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Sea salt to taste
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Lemon Wedges
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Olive Oil
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Red pepper flakes
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