Serves: 8 Servings

Ingredients:

2 Tbsp olive oil
1 onion, chopped
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 cup mushrooms, sliced
10 cloves garlic, minced
8 cups chicken stock
2 bay leaves
½ tsp. turmeric
½ tsp. crushed red pepper
1½ tsp. sea salt
1 (15 oz) can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken
2 cups baby kale leaves

Instructions:

In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.

Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.

Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

Nutritional Information

Serving Size: 1½ cups • Calories: 253 • Fat: 6.5 g • Saturated Fat: 0.8 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g

*Recipe adapted from Cooking Light

Enjoy!

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April 26, 2017