Chicken Vegetable Soup with Kale
Equipment
- Large Pan
- Stove
- Knife
- Cutting Board
Ingredients
- Ingredients
- ½ cup peeled and chopped onion
- ¾ cup chopped carrot
- 2 teaspoons vegetable oil
- 1 teaspoon ground thyme
- 2 cloves peeled and finely diced garlic
- 3 cups canned low-sodium chicken broth
- ¾ cup tomatoes diced
- 1 cup cubed cooked, skinless chicken
- 1 cup cooked brown rice cooked
- 2 cups chopped kale
Instructions
- Directions
- Wash hands with warm water and soap.
- Wash fresh vegetables before preparing.
- Heat oil in a large pan over medium heat.
- Add onion and carrot to pan. Cook until vegetables are tender, about 5-8 minutes.
- Stir in thyme and garlic. Cook for one minute.
- Add broth, tomatoes, cooked rice, chicken and kale.
- Simmer for 5-10 minutes before serving.
- Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories, 264; Carbohydrate, 27 g; Protein, 22 g; Total Fat, 9 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 39 mg; Fiber, 4 g; Total Sugars, 3 g; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%. Makes 3 servings, approximately 2 ½ cups each.
Calories, 264; Carbohydrate, 27 g; Protein, 22 g; Total Fat, 9 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 39 mg; Fiber, 4 g; Total Sugars, 3 g; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%. Makes 3 servings, approximately 2 ½ cups each.
