Rainbow Root Soup

Rainbow Root Soup - 2 Guiding Stars

Active Time

10 min.

Total Time

15 min.

Servings

6 (585 g)

If your family loves their chicken soup with noodles, cook up a pan of whole-wheat pasta and store it in the fridge. Add a handful of noodles as you reheat the soup to prevent the noodles from getting soggy.

Ingredients

2 Tbsp. 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 cups low-sodium vegetable broth
1 bunch kale, torn and ribs removed
2 green onions, sliced

Directions

1. Heat olive oil in a large soup pot over medium heat. Add garlic and onion and cook until onion is translucent.

2. Add chicken and cook until gently browned.

3. Add zucchini, carrots and sweet potato. Cook to brown slightly before adding broth. Bring to a boil, then reduce heat to simmer until vegetables are tender.

4. Add kale and cook until leaves are just wilted. Serve garnished with green onions.

Nutritional analysis per serving: Calories 230; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 55mg (18% DV); Sodium 285mg (13% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 20g; Vitamin D 0% DV; Calcium 8% DV; Iron 6% DV; Potassium 15% DV; Vitamin A 110% DV; Niacin 80% DV; Vitamin K 80% DV.