Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 bunch kale, chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in carrots, celery, and zucchini; cook for 5 minutes.
- Add chicken broth, Italian herbs, salt, and pepper; bring to a boil.
- Lower heat and add cooked chicken and kale; simmer for 10 minutes.
- Adjust seasoning as needed and serve hot.
Notes
- You can substitute turkey or vegetarian alternatives for chicken.
- Add a squeeze of lemon for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg