Kale Chicken Soup

Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking time: 20 min.
Servings: 2


1½ Tbsp Olive Oil
11½ Cups Kale, chopped
½ cup Carrot, minced
1 Cloves Garlic, minced
4 Cups Chicken Broth, low sodium
¾ cup Patina Pasta, uncooked
1 Cups Chicken, cooked & shredded
1½ Tbsp Parmesan Cheese, grated


In a stock pot, preheat olive oil and cooking for 30 seconds.

Stir often, add carrot and kale.

Cook 5 minutes, continuously stirring.

Add broth, pepper, salt turning the heat to high.

Bring it to a boil before adding in pasta.

Cook for ten minutes on medium heat.

Pasta should be cooked, stir
occasionally so it doesn’t stick to the bottom.

Add chicken meat and cook more 2 minutes.

Ladle the soup and serve topped with cheese.


Calories: 187
Protein: 15 Grams
Fat: 5 Grams
Carbs: 16 Grams


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