Ingredients
Scale
- 4 cups vegetable broth
- 1 cup cooked chicken breast, shredded
- 1 cup chopped kale
- 1 cup chopped celery
- 1/2 cup diced carrots
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and garlic until translucent.
- Add chopped carrots and celery, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add shredded chicken and chopped kale, cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy a healthy, protein-packed soup.
Notes
- Feel free to substitute chicken with tofu or shrimp for variety.
- For a spicier version, add a pinch of red pepper flakes.
- This soup reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg