Good Lifestyle

This soup winters, our friends from the almond eatery, has just begged a comfortable fireplace to sit down and calm down in a corner with your nourishing bowl of vegetables, chicken chest and more.

Ingredients:

4 c Low sodium chicken broth
4 c kale raw
1 C carrots
6-8 red potatoes, trenched
2 chicken breasts
8 cloves of garlic, minced
1 yellow onion, chopped
2 tablespoons of olive oil
2 c. Italian seasoning tea
Salt & pepper to taste

By serving:
370 calories
8.2 g of grease (1.2 g saturated)
140 mg of sodium

How to do it:

Step 1:

Thaw the chicken, cut into pieces of size; Season with Italian seasoning. Cook the chicken in a small pan on the hob.

2nd step:

Heat olive oil on a medium sized pan; Add garlic, onion and carrots.

Step 3:

Rinse the kale with water and skip it in the mixture.

Step 4:

In a medium-sized pot, add water and cook potatoes until it is soft. While the potatoes burned, add a chicken broth to the pan.

Step 5:

Once the chicken and potatoes have finished cooking, add them to the cabbage broth mixture) and chicken (in the big pan).

Step 6:

Simmer on 10-15 minutes, stirring (and tasting) periodically. Add salt and pepper if necessary.