top of page
Chicken Inasal with Quinoa Salad.jpeg

Kale, Chicken and Carrot Soup

Frame (7).png

Total time: 20 minutes

Frame (7).png

Serves 4

Vector (8).png

5.97 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 tb - Butter, without salt


1 pc - Small onion, raw


2 pcs - Garlic, cloves


300g - Chicken, breast, skinless, boneless, meat only, raw


4 cup - Kale, raw


½cup - Carrots, raw


2 cup - Soup, chicken broth, less/reduced sodium, ready to   serve


1 cup - Water


2 tb - Wheat bran


1 container - Yoghurt, Greek, plain, non-fat


¼tsp - Salt, table


1 pinch - Pepper, black

UTENSILS

Cooking pot with lid, Chopping board, Knife, Bowl

INSTRUCTIONS

1. Melt the butter in a cooking pot, add the garlic and onion and sauté until caramelized.


2. Add the chicken and sauté for 5 minutes. Add the kale, carrot, water and chicken stock.


3. Bring the mixture to a boil and reduce heat. Simmer for another 5 minutes.


4. Take out some stock from the soup and mix with the wheat bran.


5. Stir in the wheat bran mixture on the soup. Add the Greek yoghurt, salt and pepper.


6. Simmer for another 2 minutes and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 422g

Frame (8).png

Energy (kcal)

257.26

Group 1629.png

Carbs (g)

9.97

Frame (9).png

Proteins (g)

28.77

Group 1630.png

Fats (g)

10.20

Vector (8).png

Fibre (g)

5.97

bottom of page