Chicken Kale Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 368.9
- Total Fat: 4.2 g
- Cholesterol: 35.8 mg
- Sodium: 458.2 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 8.3 g
- Protein: 20.2 g
View full nutritional breakdown of Chicken Kale Soup calories by ingredient
Introduction
High Protein Comfort Food High Protein Comfort FoodNumber of Servings: 16
Ingredients
-
2 cans Garbanzo Beans, drained and rinsed
16 oz. Frozen Yellow Corn Kernels
16 oz. Frozen Kale
10 oz. Frozen diced Onions
10 individual Chicken Thighs
2 16 oz. Acini de Pepe
3 tbsp. Chili Powder
3 Tbsp. Cumin
Chicken Bouillon (as desired)
Tips
I raise 3 grandchildren, 2 college students and a healthy Husband. Therefore I cook for a Large crew. You may desire to adjust quantities accordingly. I am also a Gastric bypass patient so High Protein is a bonus for me.
Directions
Prepare chicken by removing skin and all obvious fat. Boil until chicken is falling off the bone. Remove Chicken from pot and set aside.
Use remaining stock and add water. Place Kale, Onions, Corn, Beans, Chili Powder and Cumin along with the Acini de Pepe and simmer all together to a light boil. Remember to stir occasionally to keep Pasta from sticking. Lower to a LO temp and add chicken meat after removing from the bone to the ingredients. Allow all to simmer for about an hour.
If desired, finely chop Cilantro adding before serving.
Serving Size: serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user JOLYNLEG50.
Use remaining stock and add water. Place Kale, Onions, Corn, Beans, Chili Powder and Cumin along with the Acini de Pepe and simmer all together to a light boil. Remember to stir occasionally to keep Pasta from sticking. Lower to a LO temp and add chicken meat after removing from the bone to the ingredients. Allow all to simmer for about an hour.
If desired, finely chop Cilantro adding before serving.
Serving Size: serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user JOLYNLEG50.