Ingredients
- 2 T. olive oil
- 3 cloves garlic, minced
- 1 red onion, chopped
- 1 lb. boneless, skinless chicken breast, cubed
- 1 zucchini, cubed
- 1 bunch rainbow carrots, peeled and cubed
- 1 sweet potato, peeled and cubed
- 8 c. low-sodium vegetable broth
- 1 bunch kale, torn and ribs removed
- 2 green onions, sliced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat olive oil in a large soup pot over medium heat. Add garlic and onion and cook until the onion is translucent.
- Add chicken and cook until gently browned.
- Add zucchini, carrots, and sweet potato. Cook to brown slightly before adding broth. Bring to a boil, then reduce heat to a simmer until the vegetables are tender.
- Add kale and cook until the leaves are just wilted. Serve garnished with green onions.