I woke up this past Sunday morning with a little bit of a head cold or allergies I am not sure which one, but I was craving some soup this week. I looked in my fridge and I had all the ingredients to whip up a healthy batch of chicken soup!

If you don’t have any of the vegetables that are listed in your fridge you can always substitute! This is a simple recipe that makes a ton and can feed a whole family or makes great leftovers for the week.

Healthy Chicken & Veggie Soup

Ingredients:

3 Chicken breasts (about 1.25lb)

1 cup chopped carrots

1 cup chopped celery

2 cups chopped kale

1 medium onion chopped

1 cup organic low-sodium chicken broth

1 tablespoon dried oregano

1/4 teaspoon garlic powder

3 tablespoons any jarred marinara sauce

salt & pepper to taste

Directions:

Fill a large pot with about 6-8 cups of water, place chicken breasts in the pot and boil for 30 minutes. Scoop out any chicken fat from the top of the pot. Add in remaining ingredients (veggies & seasonings). Boil for 30 minutes and then remove chicken breasts and shred with a fork. Return chicken to the pot and continue cooking on medium heat for 30 minutes. Serve hot in a bowl and sprinkle with some parmesan cheese!

Serves 6, per serving approximately 195 calories, 4g fat, 8g carb, 2.2g fiber, 32g protein

Optional: Cook up and type of small pasta or noodles and cook separately. Serve the soup over the noodles.