1 or 2 chicken
breasts
1 box chicken
stock (4 cups)
1 large onion
– chopped
3 cloves garlic
2 cups kale
– chopped
½ cup parsley – chopped
2 cups pasta – cooked
1/8 tea cayenne
salt
and pepper to taste.
In a large soup pot, place chicken and chicken stock. Bring
to
a low boil. Microwave the garlic cloves for 30 seconds. Chop
and mash to a fine paste and add to the pot along with the
chopped onion. Cook for 20 minutes.
Turn down the heat and take out the chicken breasts. Add the
kale, parsley and pasta. Chop the chicken into bite size
pieces
and return to the pot. Bring back to a low boil for 5
minutes.
Salt and pepper to taste.
Serve with skillet toasted whole wheat tortillas cut into
triangles.
Estimated Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.5
- Total Fat: 2.2 g
- Cholesterol: 31.3 mg
- Sodium: 503.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.5 g
- Protein: 16.7 g