Potato and Kale Soup

Potato and Kale Soup

This wintry soup, from our mates at The Almond Eater, is just begging for a cozy fire to sit by and slink into a corner with your nourishing bowl of veggies, hen breast and additional.


4 c small sodium rooster broth
4 c uncooked kale
1 c carrots
6-8 purple potatoes, sliced
2 rooster breasts
8 garlic cloves, minced
1 yellow onion, chopped
2 tbsp olive oil
2 tsp Italian seasoning
Salt & pepper to style

Per Serving:
370 calories
8.2 g extra fat (1.2 g saturated)
140 mg sodium

How to Make It:

Action 1:

Thaw hen, lower into little bit-measurement parts season with the Italian seasoning. Cook dinner the hen in a small skillet in excess of the stovetop.

Phase 2:

Warmth olive oil over a medium-large dimension skillet include garlic, onion and carrots.

Action 3:

Rinse kale with drinking water and then sauté it into the combination.

Action 4:

In a medium-sized pot, incorporate drinking water and cook dinner potatoes right up until tender. While potatoes are cooking, incorporate chicken broth to the skillet.

Action 5:

After rooster and potatoes are finished cooking, include them to the kale and rooster broth mixture (into the substantial skillet).

Action 6:

Simmer on very low for 10-15 minutes, stirring (and tasting) periodically. Increase salt and pepper as required.

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