Potato and Kale Soup
This wintry soup, from our friends at The Almond Eater, is just begging for a cozy fireplace to sit by and slink into a corner with your nourishing bowl of veggies, chicken breast and more.
Ingredients:
4 c low sodium chicken broth
4 c raw kale
1 c carrots
6-8 red potatoes, sliced
2 chicken breasts
8 garlic cloves, minced
1 yellow onion, chopped
2 tbsp olive oil
2 tsp Italian seasoning
Salt & pepper to taste
Per Serving:
370 calories
8.2 g fat (1.2 g saturated)
140 mg sodium
How to Make It:
Step 1:
Thaw chicken, cut into bit-size pieces; season with the Italian seasoning. Cook the chicken in a small skillet over the stovetop.
Step 2:
Heat olive oil over a medium-large size skillet; add garlic, onion and carrots.
Step 3:
Rinse kale with water and then sauté it into the mixture.
Step 4:
In a medium-sized pot, add water and cook potatoes until soft. While potatoes are cooking, add chicken broth to the skillet.
Step 5:
Once chicken and potatoes are finished cooking, add them to the kale and chicken broth mixture (into the large skillet).
Step 6:
Simmer on low for 10-15 mins, stirring (and tasting) periodically. Add salt and pepper as necessary.
