Kale, Butternut Squash, and Chicken Soup
Ingredients:
Chicken:
1 boneless/skinless chicken breast
2 tablespoons white wine
1 teaspoon grape seed oil
1 teaspoon Herbs de Provence
Red Pepper Flakes
Salt, Black Pepper
Soup:
1 tablespoon grape seed oil
1 medium onion, chopped
3/4 cup peeled and chopped carrot (about 2 large)
3 stalks celery chopped
2 tablespoons minced garlic
4 cups low sodium broth (I used chicken)
2 cups water
12 oz chopped butternut squash (I had the bag from Trader Joes)
2 cups chopped kale leaves
13 oz garbanzo beans drained (I used the boxed ones from Whole Foods, 365 brand)
1 tablespoon Herbs de Provence
Salt and Black Pepper
1/2 tsp Red Pepper Flakes
optional: crumbed gouda cheese for topping
Directions:
1. Put chicken in small baking dish, mix rest of ingredients together and pour over chicken.
2. Cover and bake at 375 for 25 minutes
3. Take out and cube/shred then set to side.
1. Heat the oil in a large soup pot, then add the onion, celery and garlic. Cook 10 minutes on medium heat, stirring when needed.
2. Add chicken and cook another 10 minutes.
3. Add the rest of the ingredients (minus the kale and cheese) then reduce the heat to low and simmer for 25 minutes. Add the kale and simmer an additional 10 minutes. If veggies are not soft enough for your liking, you can continue cooking on low. Sprinkle individual servings with Gouda cheese.
2. Cover and bake at 375 for 25 minutes
3. Take out and cube/shred then set to side.
1. Heat the oil in a large soup pot, then add the onion, celery and garlic. Cook 10 minutes on medium heat, stirring when needed.
2. Add chicken and cook another 10 minutes.
3. Add the rest of the ingredients (minus the kale and cheese) then reduce the heat to low and simmer for 25 minutes. Add the kale and simmer an additional 10 minutes. If veggies are not soft enough for your liking, you can continue cooking on low. Sprinkle individual servings with Gouda cheese.
