Green Chicken Soup - 10.8g Carbs, 2g Fiber, 2.3g Sugar
From: www.elanaspantry.com
I love this soup because it is an easy way to take in powerfully
nutritious greens. While I love my green juices in theory, in
reality, my stomach doesn't always agree with them, especially
when it's cold outside. That's when it's time to make Green
Chicken Soup. Somehow, the carrots and kale give the soup a
delicious sweet flavor, which makes this high protein, gluten
free soup very grounding, and even more comforting than it
already is.
If you are starting entirely from scratch and making your own Roasted
Chicken Stock, then after you have roasted the chicken for your stock,
pick the meat from the bones and set aside in the fridge –you will add
it to the finished soup later.
2 quarts chicken stock
3 cups kale, chopped (1 bunch)
3 carrots, sliced
1 cup shiitake mushrooms, sliced
1 cup shredded chicken (optional, though nice)
Place chicken stock in a soup pot over medium heat, reserving 2 cups
stock.
Take reserved stock and blend it with kale in a vitamix, until smooth
and creamy.
Pour kale-stock mixture into pot of chicken stock.
Add carrots and mushrooms (and shredded chicken if you have it).
Cook for 30 minutes, or until carrots are tender.
Serve.
Servings: 6
Serving Size: 432 g (432 g = 15.23 oz// 15.23oz = 1.90 cups)
Nutrition per Serving:
98 Calories, 10 Calories from Fat, 1.1g Total Fat, 0g Trans Fat,
18mg Cholesterol, 202mg Sodium, 10.8g Total Carbs, 2g Dietary Fiber,
2.3g Sugars, 11.2g Protein
Vitamin A 205% - Vitamin C 70% - Calcium 6% - Iron 8%
Nutrition Grade: A
Good points:
Low in saturated fat
High in manganese
High in niacin
High in pantothenic acid
High in selenium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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