Chicken Kale and Butternut Soup

I really love the combination of kale and butternut so this soup was really the perfect comfort food for me as I fight off this cold I also really try and up my green intake when I start to feel sick. It seems to always help. This soup also tastes like an upgraded and healthier version of chicken noodle soup. You can always throw in more of your favorite fall/winter vegetables to add more variety and nutrients to the soup!

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat a large soup pot over medium high heat and add the olive. Once hot add the butternut and bell pepper and sautu00e9 for about 5 minutes.
  2. Add the garlic, chopped kale, thyme and basil and thoroughly mix.
  3. Add the shredded chicken, broth, salt and pepper and simmer for 20-25 minutes or until butternut is softened.
  4. Serve immediately and enjoy!

Notes

This is a great recipe to use a rotisserie chicken in or any other shredded chicken you prefer.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:9971
    Fat:13 g
    Carbohydrates:2413 g
    Protein:298 g
    Calculated per serving.

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