Chicken Vegetable Soup with Kale
- March 15, 2015
Jennifer Anthony
A CBJ essential soup recipe! Feel free to add whatever vegetables you have in your kitchen into the mix – that is the beautiful thing about soup, anything goes!
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INGREDIENTS
2 tbsp olive oil
1 large onion, diced
2 large zucchini, diced
2 tbsp fresh thyme, minced
4 cloves garlic, minced
1 tbsp ginger, minced
8 cups low-sodium chicken or vegetable broth
12 oz cooked chicken breast, skinned and cubed
6 cups kale, chopped, stems removed
sea salt + ground black pepper to taste
DIRECTIONS
1
Heat oil in sauce pan at low-medium heat.
Add onion and zucchini. Sauté until vegetables are tender, 5 to 8 minutes.
Add thyme, garlic, and ginger. Sauté for 1 more minute.
Add chicken or vegetable broth, kale and chicken.
Simmer for 20-25 minutes.
Season with salt and pepper.
COUNTS AS
2 Proteins, 1 1/2 Vegetables
NOTES
I love this soup because it is so simple, so versatile, and so healthy.
This recipe is perfect to add to your collection of go-to weeknight recipes.
Feel free to add whatever vegetables you have in your kitchen into the mix – that is the beautiful thing about soup, anything goes!
VIEW NUTRITION FACTS
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Trans Fat 0g
- Sodium 122mg6%
- Potassium 547mg16%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 22g44%
- Vitamin A 139%
- Vitamin C 160%
- Calcium 13%
- Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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