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
- 1 cup (160g) chopped fresh yellow onion
- 1 cup (101g) chopped fresh celery
- 1 1/2 medium (92g) fresh carrots, roughly chopped
- 1 teaspoon minced or pressed fresh garlic
- 8 ounces fresh crimini mushrooms
- 2 cups (42g) chopped fresh kale
- 1 2/3 cups canned basil, garlic, & oregano diced tomatoes
- 4 cups chicken broth
- 2 1/2 cups (12 ounces) diced rotisserie chicken
- 5 tablespoons (25g) shredded fresh parmesan cheese
- 5 teaspoons chopped fresh parsley
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.
