Lemon Chicken Vegetable Soup
Servings 4
Calories 512kcal
Ingredients
- 1 tbsp olive oil
- 1/2 tbsp butter
- 8 baby carrots sliced
- 4 small stalks celery chopped
- ½ large onion diced
- Sea salt & pepper
- 3 leaves kale torn into pieces & rinsed
- 3 cloves garlic minced
- 6 cups broth
- 1 cup water
- 2 lemon rosemary chicken breasts cooked & shredded
- 2 cups brown rice cooked
Instructions
- In a large pot over medium heat, melt together olive oil and butter
- Add in the carrots, celery and onion and season with sea salt and pepper. Cook for 3 minutes. Add the kale and garlic and cook for about 2 minutes more.
- Add the broth and water and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes.
- Add the brown rice and chicken to the pot and stir. Simmer for about 10 minutes
Nutrition
Serving: 4 | Calories: 512kcal | Carbohydrates: 85g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1559mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8020IU | Vitamin C: 55.4mg | Calcium: 128mg | Iron: 2.8mg