Name: Chicken and sausage kale soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 oz unflavored chicken sausage, sliced into rounds; 2.5 oz roasted chicken meat, shredded; 1/3 cup canned cannellini beans, drained and rinsed; 2.5 oz kale, stems removed and leaves chopped; 3/4 medium carrot, diced; 1 stalk celery, diced; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 1/4 cups reduced sodium chicken broth; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

386 calories

Protein: 38g; 39% of calories
Carbs: 27g; 28% of calories
Fat: 14g; 33% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a small pot over medium heat. Add the sausage rounds and cook for 5 minutes, flipping once, until browned on both sides. Remove the sausage from the pot and set it aside on a plate.
In the same pot, add the onion, carrot, and celery. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic and cook for 1 minute until fragrant.
Add the chicken broth, white beans, salt, and black pepper. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the liquid to a boil, then reduce the heat to low and simmer for 15 minutes to soften the vegetables.
Add the kale, shredded chicken, and the reserved sausage back to the pot. Simmer for 4 minutes until the kale is wilted and everything is heated through. Stir in the lemon juice and serve. Done when heated through, 165°F.

Nutrition

Ingredients

Instructions

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