This two-tone soup is filled with the great healthy benefits of veggies (including super-star kale), plus the savory goodness of chicken. If my powers of deduction have not failed me, it is also very low carb.
- 1 large skinless, boneless chicken breast (about 2 cups cooked chicken)
- 1 medium onion, chopped
- 2 celery ribs, or the inner ribs and leaves from the celery bunch, chopped
- 2-3 large kale leaves (or about 1 cup) chopped
- 16 oz bag frozen broccoli & cauliflower blend, roughly chopped
- 32 oz light chicken broth
- chicken bullion (optional)
- water (about 2-3 cups)
- olive oil
Cook the onion and celery in a large stock pot over medium heat for about 3 minutes. Add in the kale and cook another 2 minutes. Pour in the chicken broth and bring to a simmer. Add the chopped chicken, bullion if you wish, and 2-3 cups of water. Season with salt and pepper. Simmer until heated through, then put in the broccoli and cauliflower. Simmer until hot, or longer, to deepen the flavors.
Serve with a sprinkling of finely shredded cheddar cheese, if desired.
Note: I choose to par-boil the chicken breast separately, then add it to the soup to boil longer. I used the broth from the boiled chicken and put that into the soup (after attemping to skim some of the fat). You could just add all chicken broth, or broth and water. Whatever works for you!
