Name: Chicken Kale Soup
Ingredients: 4 cups low sodium chicken broth (or use homemade); 3 teaspoons coconut aminos; 1 tablespoon butter; 2 boneless skinless chicken breast halves (cubed); 1 large carrot (peeled and chopped); 2 medium stalks celery (chopped); 1 medium onion (chopped); 3 cloves garlic (pressed); 2 cups overflowing chopped kale; sea salt and freshly ground black pepper (to taste); 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cumin

Chicken Kale Soup

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Servings people

Ingredients

4 cups low sodium chicken broth or use homemade
3 teaspoons coconut aminos
1 tablespoon butter
2 boneless skinless chicken breast halves cubed
1 large carrot peeled and chopped
2 medium stalks celery chopped
1 medium onion chopped
3 cloves garlic pressed
2 cups overflowing chopped kale
sea salt and freshly ground black pepper to taste
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Instructions

Place all ingredients in a large slow cooker; stir well to blend thoroughly.
Cover and cook for 8 to 10 hours, stirring every 2 hours.

Notes

SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.

NUTRITION: Per Serving: 230 Calories; 7g Fat; 40g Protein; 11g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 7

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Chicken Kale Soup