Easy Italian Rotisserie Chicken Soup
10.5g
Net Carbs
24.4g
Protein
12.0g
Fat
3.4g
Fiber
256
Calories
Ingredients:
- 2 tablespoons olive oil USDA
- 1 1/2 eas fresh carrots, medium USDA
- 1 cup fresh yellow onion, chopped USDA
- 1 cup fresh celery USDA
- 1 teaspoon fresh garlic FNDDS
- 8 ounces fresh crimini mushrooms USDA
- 2 cups fresh kale, chopped USDA
- 1 2/3 cups canned basil garlic & oregano diced tomatoes Hunt's
- 4 cups chicken broth FNDDS
- 2 1/2 cups rotisserie chicken, diced FNDDS
- 5 tablespoons fresh parmesan cheese, shredded Stella Foods
- 5 teaspoons fresh parsley, chopped USDA
Directions:
- Warm a large sauce pot or Dutch oven over medium heat. When warm add oil and swirl to coat the bottom of the pan. Add roughly chopped onion, celery and carrot and sauté until onion is becoming translucent, about 8 minutes.
- Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and kale and continue to sauté, stirring constantly, for another 3 minutes. Stir in the canned tomatoes, chicken broth and chopped rotisserie chicken. Increase heat to bring to a boil, then reduce heat to medium low and simmer until chicken is heated through and vegetables are tender, about 10 minutes.
- To serve, portion about 1 ½ cups of soup into each bowl, topped with 1 tablespoon parmesan cheese and 1 teaspoon roughly chopped parsley.
