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Chicken Soup with Kale and Fennel
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 2 tbsp olive oil
  • 12 oz chicken thigh, skinless, boneless, cut into 1/2-inch cubes (~5)
  • 1/2 tsp pepper, black freshly ground
  • 1 tsp oregano, dried flakes
  • 1 cup onion, yellow, diced
  • 2 celery stalk, diced (~2/3 cup)
  • 2 cloves garlic, minced (~2 tsp)
  • 1/2 tsp fennel seeds
  • 1/4 tsp celery seed
  • 1 cup tomatoes, canned diced, no salt added, in juice
  • 4 cups chicken broth, canned, low sodium
  • 4 oz kale, stemmed, cut into wide strips (~1 2/3 cups)
  • 2 tbsp cheese, Parmesan, low sodium, grated
Instructions:
  1. Cooking
    1. Heat oil in large pot over medium-high heat.
    2. Add chicken; sprinkle with pepper, and oregano.
    3. Mix in onions, celery, garlic, fennel seeds and celery seed.
    4. Saute until vegetables begin to soften, about 4 minutes.
    5. Stir in tomatoes.
    6. Add broth; bring to boil.
    7. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes.
    8. Add kale; simmer until wilted, about 3 minutes.
    9. Ladle into bowls.
    10. Serve, topped with cheese.
Nutritional Facts
Nutrient (per serving)% DV
Calories 24312%
Total Fat 11g18%
    Saturated Fat 2g12%
    Trans Fat 0g--
Cholesterol 73mg24%
Sodium 666mg28%
Total Carbohydrate 12g4%
    Dietary Fiber 2g10%
    Sugars 4g--
Protein 24g47%
Vitamin A 4630iu93%
Vitamin C 48mg79%
Calcium 160mg16%
Iron 3mg16%