Tuscan Chicken Soup


Description

Tuscan Chicken Soup

Ingredients

2 tablespoons
Olive Oil
1⁄8  
of an Onion (diced)
4 cups
Diced Kale (stems removed)
1 tablespoon
Minced Garlic
32 ounces
Chicken broth
32 ounces
Water
2 tablespoons
WHITE Balsamic Vinegar
1 teaspoon
Sea Salt
1 teaspoon
Oregano
1 teaspoon
Basil
2 cups
Diced Tomatoes
1 1⁄2 cup
Cooked Quinoa
2  
Chicken Breasts (boiled & shredded)

Instructions

  1. In a large stock pot over medium high heat, heat up olive oil. Then add diced onion, diced kale, and minced garlic. Saute for approximately 6 minutes, until onion is slightly browned.
  2. Add in remaining ingredients, except for chicken. 
  3. In a separate pan, boil the chicken breasts for approximately 10 minutes or until cooked through.  Then let cool for 10 minutes before shredding with a fork or by hand. Then add it into the soup. 
  4. Let the soup simmer for 30 minutes. 
  5. Serve with provolone/parmesan grilled cheese (optional). 

Yields 6 Servings