Chicken Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Light Olive Oil 16 ounces Chicken Breast (cooked), no skin, roasted 1 cup, chopped Onions, raw2 clove Garlic 3 cups, chopped Kale 4 cup Chicken stock, home-prepared 1 large (7-1/4" to 8-1/2" long) Carrots, raw Beans, Canned white Beans (16 oz can) 3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw 1 dash Pepper, black
Take a large sauce pan pour 1/2 of the chicken stock add carrots cook until carrot are soft not mushy. While carrots and stock are cooking in large stock pot cook chicken in olive oil until no longer pink remove chicken, put chopped onion and chopped garlic in pot cook 2-3 minutes add kale to pot cook and stir 2 minutes. Add beans (drained and rinsed) other 1/2 of chicken stock, tomatoes cooked approximately 15 minutes add the rest of chicken stock and carrots, add pepper either finish simmering on the stove or put into slow cooker. I prefer to put in slow cooker.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GBOWMAN5TH.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GBOWMAN5TH.
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 6.8 g
- Cholesterol: 51.6 mg
- Sodium: 377.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.0 g
- Protein: 24.4 g
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