Chicken, Kale and Noodle Soup

Serves 4

 

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