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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 2.7 g
  • Cholesterol: 14.4 mg
  • Sodium: 335.4 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 8.8 g

View full nutritional breakdown of 21st Century Chicken and Vegetable Soup calories by ingredient
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21st Century Chicken and Vegetable Soup

Submitted by: RGROSKREUTZ

Introduction

I am on a Kale Kick and wanted to make a soup with the Kale as the primary ingredient, BUT, I felt compelled to try to disguise the taste as the rest of the family is not yet as inspired as I am. Kale has more calcium per calorie over milk, more iron per calorie over beef, it offers essential omega fats and a decent amount of fiber. I am sure I am not the first to come up with this combination of ingredients, but after the flavor being so successful with my family, I felt compelled to share! I am on a Kale Kick and wanted to make a soup with the Kale as the primary ingredient, BUT, I felt compelled to try to disguise the taste as the rest of the family is not yet as inspired as I am. Kale has more calcium per calorie over milk, more iron per calorie over beef, it offers essential omega fats and a decent amount of fiber. I am sure I am not the first to come up with this combination of ingredients, but after the flavor being so successful with my family, I felt compelled to share!
Number of Servings: 16

Ingredients

    Use organic foods whenever possible:
    1/2 Large White Onion
    1 c. diced celery
    1 c. diced carrots
    2 c. chopped Broccolette (can sub Broccoli)
    3 c. Kale
    3 c. Spinach
    2 lbs. Poached and Shredded Chicken Breast
    16 c. Pacific (GF) Low-Sodium, Organic Chicken Broth
    9 Slices of Nitrate-free Bacon, Cooked and chopped
    2 tsp. Boullion Base Seasoning (natural, no MSG, etc)
    2 tsp. Mrs. Dash Seasoning
    Fresh Cracked Black Pepper and Celtic Sea Salt to taste

Tips

I cook for a family of six and try to have leftovers for all, so this can easily be cut down to your needs. This soup is Gluten and Dairy Free, BUT, if you can tolerate dairy, my goodness, does this taste good with just one tablespoon of cream in your bowl!


Directions

In a large & deep sautee pan, poach 2 lbs of chicken, you can let this sit in the poaching water until ready to add to soup. Shred chicken breast with a fork just before adding to soup so it goes along further.

Heat a large pot and add the diced onion, stirring occasionally until soft, add celery and carrots. You can add a couple tablespoons of broth if necessary to get these vegetables softened about 20 minutes. Add seasoning, then the chopped broccolette, Kale, and spinach. Pour the 4 (32 oz) cartons of broth over the vegetables and add the chopped bacon to the soup. Cook with low-medium heat another 30 minutes then add the shredded chicken, a little boullion base to help the flavor meld and season to taste, stirring occasionally. Reduce heat to low and simmer for at least 30 more minutes, but as with all soups, they become more flavorful with time.

Serving Size: Large Pot makes 16, 1.5-2 cup Servings

Number of Servings: 16

Recipe submitted by SparkPeople user RGROSKREUTZ.






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