Ingredients
Scale
- 2 cups chicken broth (low sodium)
- 1 cup cooked chicken breast, shredded
- 1 cup chopped kale
- 1 cup diced zucchini
- 1/2 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Saute diced onion and minced garlic until fragrant and translucent.
- Add chopped zucchini, mushrooms, salt, and pepper. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and kale. Reduce heat and simmer for 15 minutes.
- Adjust seasoning as needed.
- Serve hot with fresh herbs on top.
Notes
Feel free to add other vegetables like carrots or celery for variety. Use organic chicken and broth for a cleaner, more nutritious soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Simmering, Sauteing
- Cuisine: Healthy
- Diet: Gluten-Free, Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg