Chicken Vegetable Soup Whole30
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 163.9
- Total Fat: 5.6 g
- Cholesterol: 64.5 mg
- Sodium: 792.0 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.2 g
- Protein: 18.4 g
View full nutritional breakdown of Chicken Vegetable Soup Whole30 calories by ingredient
Introduction
Whole30 Compliant Whole30 CompliantNumber of Servings: 10
Ingredients
-
1 serving Chicken, Rotisserie (1 Whole Chicken) (by SOLARES64)
1 large Onions, diced
3 medium Carrots, diced
1 medium Rutabagas, cubed
.5 cup, diced Celery, raw
8 cups low sodium organic chicken broth
1/2 tsp. Salt
1/2 tsp. Pepper, black
5 clove Garlic, chopped
1/2 tsp. Cumin seed
1/4 tsp. Paprika
3 cup kale, fresh torn into bite size pieces
Tips
You can cook a whole chicken in water and make your own broth. When the chicken is done remove skin and take meat off the bone. Strain the broth into a large pot and use for the recipe.
Directions
Take the skin off the chicken and take all meat off the bone. Set aside.
in a large pot add the broth, onion, carrots, celery and spices. Cook until veggies are slightly tender. Add the rutabaga and cook until tender.
5 min. before serving add the kale. Cook until wilted.
Serving Size: 1 1/4 cup is one serving
in a large pot add the broth, onion, carrots, celery and spices. Cook until veggies are slightly tender. Add the rutabaga and cook until tender.
5 min. before serving add the kale. Cook until wilted.
Serving Size: 1 1/4 cup is one serving