Name: Kale and Carrot Chicken Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 cups low sodium chicken broth; Sea salt and freshly ground black pepper (to taste); 2 large carrots (chopped); 4 cups chopped kale; 2 large stalks celery (chopped); 2 cloves garlic (minced); 1 medium onion (chopped); 2 tablespoons ground cumin; 1/4 cup chopped basil; 2 large boneless skinless chicken breasts (chopped)

Kale and Carrot Chicken Stew

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Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Ingredients

4 cups low sodium chicken broth
Sea salt and freshly ground black pepper to taste
2 large carrots chopped
4 cups chopped kale
2 large stalks celery chopped
2 cloves garlic minced
1 medium onion chopped
2 tablespoons ground cumin
1/4 cup chopped basil
2 large boneless skinless chicken breasts chopped

Instructions

In a large pot over medium heat, add all the ingredients (chicken broth through chicken) and stir well. Cover soup and cook for 5 to 10 minutes, until soup comes to a boil.
Reduce heat to low and simmer for 30 minutes, until vegetables are tender and chicken is cooked through and no longer pink in the center, serve warm.

Notes

SERVING SUGGESTION: Steamed green beans.

NUTRITION: 257 Calories; 3g Fat (9.4% calories from fat); 42g Protein; 17g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 660mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fat.

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Kale and Carrot Chicken Stew