Shrimp and Kale Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 5 cups low sodium chicken broth
  • 1 medium onion chopped
  • 1 clove garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon chili powder
  • 1 14-oz. can diced tomatoes
  • 3 cups chopped kale
  • 1 pound shrimp shelled and deveined


  • In a large pot over medium heat, add the first 7 ingredients (chicken broth through kale).
  • Cook for 10 minutes, until vegetables are slightly tender.
  • To the soup, add the shrimp.
  • Cook for 15 minutes, until shrimp, is pink and cooked through.
  • Serve warm.


SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg, salad veggies, and low carb salad dressing).
GLUTEN FREE: Make sure chicken broth and diced tomatoes are gluten-free.
NUTRITION: 235 Calories; 3g Fat (10.4% calories from fat); 39g Protein; 14g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 861mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fat.
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