Chicken Soup

Yield:  3 servings

Ingredients
2 teaspoons vegetable oil
½ cup onion (chopped)
½ cup carrot (chopped)
1 teaspoon thyme (ground)
2 garlic clove (minced)
2 cups water (or chicken broth)
¾ cups tomatoes (diced)
1 cup chicken, cooked, skinned and cubed
1 cup whole wheat pasta, cooked (or brown rice)
1 cup kale (chopped, about one large leaf)

Instructions
  1. Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender, about 5-8 minutes.
  2. Add thyme and garlic. Saute for one more minute.
  3. Add water or broth, tomatoes, cooked rice, chicken and kale.
  4. Simmer for 5-10 minutes.

Cost
Per recipe: $3.33
Per serving: $1.11

Source: Washington State University
Photo source: cookingmatters.org
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​Nutrition Information
Serving Size: 1 cup

Calories: 180
Total Fat: 5g
Saturated Fat: 1g
Protein: 17g
Sodium: 85mg
Carbohydrates: 17g
Added Sugar: 0g
Fiber: 3g