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Potato and Kale Soup

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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.


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.

4.2/5 (11 Reviews)
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