Chicken Vegetable Soup Whole30
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 serving Chicken, Rotisserie (1 Whole Chicken) (by SOLARES64) 1 large Onions, diced3 medium Carrots, diced1 medium Rutabagas, cubed.5 cup, diced Celery, raw 8 cups low sodium organic chicken broth1/2 tsp. Salt 1/2 tsp. Pepper, black 5 clove Garlic, chopped1/2 tsp. Cumin seed 1/4 tsp. Paprika 3 cup kale, fresh torn into bite size pieces
Take the skin off the chicken and take all meat off the bone. Set aside.
in a large pot add the broth, onion, carrots, celery and spices. Cook until veggies are slightly tender. Add the rutabaga and cook until tender.
5 min. before serving add the kale. Cook until wilted.
Serving Size: 1 1/4 cup is one serving
in a large pot add the broth, onion, carrots, celery and spices. Cook until veggies are slightly tender. Add the rutabaga and cook until tender.
5 min. before serving add the kale. Cook until wilted.
Serving Size: 1 1/4 cup is one serving
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 5.6 g
- Cholesterol: 64.5 mg
- Sodium: 792.0 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.2 g
- Protein: 18.4 g
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