Chicken Vegetable Soup with Kale

Ingredients:

  • ½ cup peeled and chopped onion
  • ¾ cup chopped carrot
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground thyme
  • 2 cloves peeled and finely diced garlic
  • 3 cups canned low-sodium chicken broth
  • ¾ cup tomatoes, diced
  • 1 cup cubed, cooked, skinless chicken
  • 1 cup cooked brown rice, cooked
  • 2 cups chopped kale

Directions:

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Heat oil in a large pan over medium heat. 
4.    Add onion and carrot to pan. Cook until vegetables are tender, about 5-8 minutes.
5.    Stir in thyme and garlic. Cook for one minute.
6.    Add broth, tomatoes, cooked rice, chicken and kale.
7.    Simmer for 5-10 minutes before serving.
8.    Serve hot.

Nutrition Facts (Per Serving):

Calories, 264; Carbohydrate, 27 g; Protein, 22 g; Total Fat, 9 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 39 mg; Fiber, 4 g; Total Sugars, 3 g; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%.


Source - USDA, SNAP-Ed Connection Recipe Finder; Washington State University, The Washington Senior Farmers Market Nutrition Program, Puyallup Research and Extension Center.

Makes 3 servings, approximately 2 ½ cups each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Chicken Vegetable Soup with Kale

Rate this Recipe
Chicken Vegetable Soup with Kale
Dinner
0.00 Rating

Ingredients

  • ½ cup peeled and chopped onion
  • ¾ cup chopped carrot
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground thyme
  • 2 cloves peeled and finely diced garlic
  • 3 cups canned low-sodium chicken broth
  • ¾ cup tomatoes, diced
  • 1 cup cubed, cooked, skinless chicken
  • 1 cup cooked brown rice, cooked
  • 2 cups chopped kale

Directions

1.    Wash hands with warm water and soap. 
2.    Wash fresh vegetables before preparing.
3.    Heat oil in a large pan over medium heat. 
4.    Add onion and carrot to pan. Cook until vegetables are tender, about 5-8 minutes.
5.    Stir in thyme and garlic. Cook for one minute.
6.    Add broth, tomatoes, cooked rice, chicken and kale.
7.    Simmer for 5-10 minutes before serving.
8.    Serve hot.

Nutrition Facts (Per Serving)

Calories, 264; Carbohydrate, 27 g; Protein, 22 g; Total Fat, 9 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 39 mg; Fiber, 4 g; Total Sugars, 3 g; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%.


Source - USDA, SNAP-Ed Connection Recipe Finder; Washington State University, The Washington Senior Farmers Market Nutrition Program, Puyallup Research and Extension Center.

Makes 3 servings, approximately 2 ½ cups each.

Sign up for the ADHS weekly email for more recipes.