Chicken Kale Soup
- Number of Servings: 4
Ingredients
2 cup (8 fl oz) Chicken Broth 1 cup, chopped Kale, cooked, boiled, drained, with salt 1 cup cooked white beans (or light kidney)1/4 cup, chopped Carrots, raw 1/8 teaspoon minced garlic 1/8 teaspoon Rubbed Sage 8 ounces Chicken Breast (cooked), no skin, roasted (or 1 cup cooked, chopped)
Put all in pot and cook until carrots are tender.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PENNYD.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PENNYD.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 2.1 g
- Cholesterol: 37.6 mg
- Sodium: 705.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.7 g
- Protein: 18.4 g
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