Here's a light yet filling kale and potato soup with some added cooked chicken breast for a protein boost.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 2 tsp olive oil
- 1 medium sweet onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup diced carrots
- 1 pound yellow or white potatoes, peeled and diced
- 4 cups fat-free, low-sodium chicken broth
- 2 cups water
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 3 cups chopped kale
- 1 1/2 cups chopped cooked chicken breast
Preparation:
Heat oil in a Dutch oven or large saucepan over medium heat.
Saute onions until softened, about 5 minutes.
Stir in garlic, carrots and potatoes and cook for 2 minutes.
Add broth, water and herbs. Bring to a boil, then reduce heat, cover and simmer for 10 minutes, until potatoes are almost tender.
Stir in kale and chicken and simmer for 10 minutes.
Serves 6
Per serving Calories 169, Calories from Fat 26, Total Fat 3.1g (sat 0.5g), Cholesterol 24mg, Sodium 54mg, Carbohydrate 23.5g, Fiber 3.6g, Protein 12.3g
