Spicy Chicken Vegetable Soup W/Kale Recipe

Name: Spicy Chicken Vegetable Soup W/Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken Breast; 2 Chicken Thighs; 4 Low Sodium Bouillon Cubes; 1/2 Red Onion; 1/2 White Onion; 3 Cloves garlic; 1-1 1/2 Cup Kale; 1 Cup Spinach; 4-6 Carrots; 4-6 Stalks of Celery; 4-6 Jalapeno Peppers; 1 Cup Cilantro; 1 Avocado; 1 TB Oregano; 1 TB Basil; 1 TB Cumin; 1 TB Ground Pepper; 1 TB Garlic Powder or Crushed Garlic

Servings: persons

2 Chicken Breast
2 Chicken Thighs
4 Low Sodium Bouillon Cubes
1/2 Red Onion
1/2 White Onion
3 Cloves garlic
1-1 1/2 Cup Kale
1 Cup Spinach
4-6 Carrots
4-6 Stalks of Celery
4-6 Jalapeno Peppers
1 Cup Cilantro
1 Avocado
1 TB Oregano
1 TB Basil
1 TB Cumin
1 TB Ground Pepper
1 TB Garlic Powder or Crushed Garlic

1
Boil chicken, bouillon and spices in 6-8 cups of water until done. Approx 30min
2
Chop/Dice all other ingredients
3
Remove chicken from bone, shred and return to pot (including bones).
4
Place all diced ingredients into pot and bring to slow boil. Simmer for 30-45 min or longer if needed. If using a crock, turn it down and let it slow cook.
5
Serve in bowl, topped w/Cilantro and Avocado.
6
** I mix in 4 TB of Collagen Hydrolysate to entire batch**

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Chicken Breast, 2 Chicken Thighs, 4 Low Sodium Bouillon Cubes, 1/2 Red Onion, and more.

Yes, Spicy Chicken Vegetable Soup W/Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken Vegetable Soup W/Kale

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