Chicken Kale Soup

Name: Chicken Kale Soup Recipe
Cook time: 150 min
Total time: 150 min
Yield: 8
Ingredients: Chicken Kale Soup; Ingredients; 1 3 -4 lb Whole Chicken; 1 lb of Baby Carrots sliced; 5 celery stalks sliced; 1 large onion chopped; 1 bag of fresh Kale chopped (I find these around the leaf lettuces in my store); 3 Bay leaves; 1 TBSP Poultry Seasoning; 1/4 TSP Salt; 1/2 TSP of Pepper; Great Northern White Beans Optional (soak your own dry beans to avoid the sodium added to canned); Brown Rice or Ditalini Pasta Optional; Directions; 1. Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken); 2. Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.; 3. Skim off all the fat you can from the top of broth (I use a 1/2 cup measuring cup for my scooping); 4. Add remaining ingredients. Celery Carrots Kale Bay Leaves Poultry Seasoning salt and pepper.; 5. Cook for 30 mins � 1 hour; 6. Then add back the chicken.; 7. Cook for 1 more hour or until veggies are tender.

Minutes to Cook: 150

Number of Servings: 8

Ingredients

Chicken Kale SoupIngredients1 3 -4 lb Whole Chicken1 lb of Baby Carrots, sliced5 celery stalks, sliced1 large onion, chopped1 bag of fresh Kale, chopped (I find these around the leaf lettuces in my store)3 Bay leaves1 TBSP Poultry Seasoning1/4 TSP Salt1/2 TSP of PepperGreat Northern White Beans, Optional (soak your own dry beans to avoid the sodium added to canned)Brown Rice or Ditalini Pasta, OptionalDirections1. Boil the whole chicken for about 40 minutes. (add enough water to cover the chicken)2. Remove the chicken from broth and set aside to cool so you can remove the meat from the bones. Cut the meat into small chunks.3. Skim off all the fat you can from the top of broth (I use a 1/2 cup measuring cup for my scooping)4. Add remaining ingredients. Celery, Carrots, Kale, Bay Leaves, Poultry Seasoning, salt and pepper.5. Cook for 30 mins � 1 hour6. Then add back the chicken.7. Cook for 1 more hour or until veggies are tender.

Directions

Serving Size: 2 cups

Number of Servings: 8

Recipe submitted by SparkPeople user LKEPPNER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 266.6
Total Fat: 5.6 g
Cholesterol: 49.5 mg
Sodium: 141.0 mg
Total Carbs: 33.1 g
Dietary Fiber: 8.5 g
Protein: 22.7 g

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