Hearty, Healthy Chicken Kale Soup

A hearty soup doesn't have to be on the stove for hours. You can have this one ready in under 60 minutes. This soup is great as a vegetarian dish, but I've added chicken to make it even more filling. Using chicken breast instead of thigh meat reduces the overall fat in the recipe and brings the Weight Watchers value down to only 13 points per serving. This can be lowered even further by excluding a few optional ingredients, such as parsnips and pasta. The thigh meat does add a lot of flavor, so keep that in mind if you are looking to make a richer broth.






Chicken Kale Soup
Serves about 4

Total Time: 45 min

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Ingredients:

• 1 pound boneless skinless chicken breast (or boneless thigh meat) seasoned with Morton Nature Season or any type of seasoning blend, cut into small bite sized pieces
• 1 tablespoon olive oil
• 1 bunch of kale, ribs removed and leaves chopped
• 1 large carrot, chopped
• 1/2 medium onion, minced
• 1 inch knob ginger, peeled & smashed
• 4 cups chicken stock (I prefer Swanson brand, 99% fat free and no MSG)  
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 teaspoon soy sauce
• 1 bag of frozen green beans
• Optional additional ingredients: 1 large parsnip, 1/2 cup cooked pasta, and  1/2 cup kidney beans
• salt to taste, depending on how salty your stock is

Directions:

1. Using a mid-sized pan add olive oil and heat on medium. Add onion and cook until color becomes clear.
2. Add chicken and cook for about 4- 5 minutes or until brown on the outside. Add carrots, knob of ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 3 more minutes.
3. Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Simmer soup on low for about 20 minutes.
5. Add chopped kale and cook for 3-4 minutes or until kale becomes tender.
6. Serve hot.