Chicken Soup

This chicken soup recipe is a great way to use leftover cooked chicken or turkey you may have in your fridge.  This dish is easy, delicious, and healthier than the typical chicken soup that comes in a can.  Need an additional reason to try this out?  You only need to use one pot to make it, so your dishes wont pile up in the process. 
Makes:  3 servings

Ingredients
2 tsp vegetable oil
½ of a medium onion, chopped
3 large carrots, chopped
1 tsp thyme, ground
2 garlic cloves, minced
2 cups water, or no sodium chicken broth 
1 can (15 oz) diced tomatoes, no sodium added, drained 
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 pasta or 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
Print Friendly and PDF
​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