Chicken & Kale Soup

A chicken soup recipe with kale doubles the good stuff!

10 min. 1 serv.
27 ratings
In a hot non-stick pan, add chicken; let cook. When the chicken is half way cooked, add bell peppers, garlic, bay leaf, red pepper flakes and turnips; let cook. Now, add chicken stock and reduce heat; let simmer for approximately 5 minutes and then add turmeric. In a serving bowl add raw kale and raw cabbage. Lastly, pour the chicken stock over kale and cabbage and drizzle with lime juice. Ready to serve!
Chef’s Tip: Pouring broth over raw vegetables is a great way to maintain the nutrients in your vegetables and it also gives a refreshing taste! 
Gluten Free icon Paleos icon
CALORIES: 360

INGREDIENTS

7 Oz Ground chicken
1/2 Cup Mixed bell peppers, diced
1 Garlic clove, minced
1 Bay leaf
1/2 Tsp Red pepper flakes
1/2 Cup Turnips, peeled, diced & blanched
1 Cup Chicken stock
1/4 Tsp Turmeric
1/2 Cup Kale, chopped
1/2 Cup Cabbage, chopped
1/2 Lime, juiced

DIRECTIONS

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