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Garlicky Chicken Kale Soup


Garlicky Chicken Kale Soup
HEART HEALTHY 
DIABETES FRIENDLY 
ALLERGY FRIENDLY 
GLUTEN-FREE 
LOW CALORIE



PREP 10 minutes COOK 6 hours
PER SERVING Calories: 361 Saturated Fat: 3g Trans Fat: 0g Carbohydrates: 20g Fiber: 3g Sodium: 354mg Protein: 45g

The garlic and red pepper flakes liven up the kale and the tender meat in this flavorful soup. You may be accustomed to cooking with the leaner white meat of the chicken, but the thighs add a negligible amount of fat and calories to the dish and a lot more flavor. This soup is wonderful with Whole-Grain Dinner Rolls (here).

2 boneless, skinless chicken thighs, diced 1 small onion, halved and sliced thin 2 carrots, peeled and diced 6 garlic cloves, roughly chopped 2 cups low-sodium chicken broth ⅛ teaspoon sea salt ⅛ teaspoon red pepper flakes Zest of 1 lemon Juice of 1 lemon 2 cups shredded fresh kale 

1. Put the chicken, onion, carrots, garlic, broth, salt, red pepper flakes, and lemon zest in the slow cooker and stir to combine. 

2. Cover and cook on low for 6 hours. 

3. Stir in the lemon juice and kale just before serving.

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