Easy Chicken & Kale Vegetable Soup

8 55 139
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 8
Easy Chicken & Kale Vegetable Soup
Health Rating

Ingredients


947 ml Chicken broth (stock) (organic)
8 medium stalk(s) Celery (sliced)
6 medium Carrots (sliced)
1 medium Yellow onion (diced)
2 breast Chicken breast, boneless, skinless (sliced into strips)
1 pinch Sea salt
1 dash Black pepper
1 bunch Kale (finely chopped, including stems)

Instructions


1. Place all ingredients, except the kale in a large pot over med heat and cook for about 45 mins or until chicken is fully cooked.

2. Once the chicken is fully cooked, you should be able to shred it very easily. I simply used the back of a wooden spoon and pressed the cooked chicken against the side of the pot. You could also use a fork or tongs to break the chicken apart and into shreds.

3. Then stir in your kale and serve piping hot!

 

Nutrition Facts

Per Portion

Calories 139
Calories from fat 16.4
Calories from saturated fat 3.1
Total Fat 1.8 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.3 g
Cholesterol 33 mg
Sodium 476 mg
Potassium 780 mg
Total Carbohydrate 13.2 g
Dietary Fiber 3.7 g
Sugars 3.4 g
Protein 17.4 g

Dietary servings

Per Portion


Meat 0.6
Vegetables 2.8

Energy sources


Pygal38%461.60351287404796162.736565796321512%412.6437631670312276.4521161560261450%292.2509548210062195.4093533619131338%12%50%CarbohydratesFatProtein

Notes:

To Make Your Own Broth:
I saved and froze all the leftover bones from rotisserie chickens I had picked up at the grocery store (this is a “fast food” staple for me when I don't have anything to eat). I added those frozen carcases to water in my biggest pot and added sea salt, fresh cracked pepper, 2 Tbs apple cider vinegar (this helps to extract the nutrients from the bones), carrots, celery, and cilantro (you could also add the leftover veggie pulp from your juices or the peels and scraps that you don't use in your recipes).

I boiled it on med heat for several hours adding more water as needed due to evaporation. Once it was cool, I strained everything out and poured my broth into mason jars with about one inch of room from the top. Once the broth has cooled, you can use a spoon to skim any of the fat from the top. I put 2 jars in the fridge to use the following week and 3 jars in the freezer for later.

Recipe from:
Salad
Side
Snack
Soup