Chicken, Kale, and Cannellini Bean Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 245.3
- Total Fat: 5.8 g
- Cholesterol: 52.0 mg
- Sodium: 591.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.3 g
- Protein: 27.2 g
View full nutritional breakdown of Chicken, Kale, and Cannellini Bean Soup calories by ingredient
Introduction
his is what I threw together for dinner. I added the beef stock because I ran out of chicken cubes his is what I threw together for dinner. I added the beef stock because I ran out of chicken cubesNumber of Servings: 10
Ingredients
-
2 cans O Organic Cannellini Beans, drained
3 tbsp garlic
1 tsp onion powder
1 can Kirkland organic diced tomatoes
8 boneless chicken breast tenders
3 cup carrot, chopped
1 bag Trader Joe's Frozen Kale
3 Bay Leaves
1.5 tbsp olive oil
5 tsp Better than bouillon beef base
2 McCormick chicken bouillon cubes
Tips
Serve with french bread.
Directions
1.Add about 20 cups of water in pot and add beef bouillon.
2.toss in frozen chicken, cook until chicken no longer pink.
3.Remove chicken and rinse to get off fat and dice.
4.Skim broth for fat and cooked blood till clear.
5.saute carrot, onion powder, garlic, in the olive oil, cook until garlic is browned. Add to soup.
6.Blend tomatoes in blender till smooth and add to soup.
7. Add whole bag of trader joe's frozen Kale to soup.
8. Add the two chicken cubes and stir.
9. Simmer soup ill flavors are blended and carrots are soft.
Serving Size: 10- 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ATEASKINNYGIRL.
2.toss in frozen chicken, cook until chicken no longer pink.
3.Remove chicken and rinse to get off fat and dice.
4.Skim broth for fat and cooked blood till clear.
5.saute carrot, onion powder, garlic, in the olive oil, cook until garlic is browned. Add to soup.
6.Blend tomatoes in blender till smooth and add to soup.
7. Add whole bag of trader joe's frozen Kale to soup.
8. Add the two chicken cubes and stir.
9. Simmer soup ill flavors are blended and carrots are soft.
Serving Size: 10- 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ATEASKINNYGIRL.
