healthy soup chicken vegetable

4 cups vegetable stock
1 cup frozen chopped kale
200 g cabbage, chopped or shredded
66 g chopped celery
51 g carrots chopped
.33 cup yellow squash chopped
.33 cup zuchinni chopped
66 g sweet onions chopped
3.17 ounce boiled chicken breast no skin no bone
5 oz fresh broccoli chopped
.75 oz chopped fresh spinach (about 1 handful )
1.25 oz chopped red apple with skin , no seeds
31 g fresh red pepper chopped
1 can stewed tomatoes
1 cup water
( add 1 TBLS rice vinegar if desired)

boil chicken for 15 minutes. we are not using chicken broth so either save it for another recipe or discard. pour vegetable stock into a soup pan. dice all fresh vegetables into small pieces or shreds which ever you prefer. Dice chicken into small pieces. heat vegetable stock , water and stewed tomatoes to boiling. add all fresh vegetables and frozen kale.bring to a boil. boil for 10 minutes then lower to medium heat for 15 minutes, stirring occasionally , cook soup longer if you want softer vegetables.

Serving Size: makes approx 4 2.5-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DRV1017.