Project Description
Ingredients:
- 1 Tbsp olive oil
- ½ onion, chopped
- 2 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- ½ cup mushrooms, sliced
- 6 cloves garlic, minced
- 5 cups chicken stock
- 1 bay leaves
- ¼ tsp. turmeric
- ¼ tsp. crushed red pepper
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups shredded chicken
- 2 cups baby kale leaves
Method
- In a large pot, heat oil over medium-high heat and sauté onion, celery, and carrots, stirring occasionally about 5 minutes. Add mushrooms and garlic, cooking an additional 3 minutes.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down the heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer an additional 5 minutes. Discard bay leave.
Serves: 5
Nutritional Information
- Serving Size: 1 cup
- Calories: 257
- Fat: 7 g
- Carbs: 25g
- Fiber: 6 g
- Protein: 20 g
