Chicken Soup with Delicata Squash and Kale

4.22 stars average

Chicken Soup with Delicata Squash and Kale

This chicken soup with delicata squash and kale is a fabulous way to incorporate nutritious ingredients into your family's diet, but it is also a very economical way to serve a crowd.

Course Soup

Cuisine American

Prep Time 15

Cook Time 37

Total Time 52

Servings

Calories 204kcal

Author Liz Della Croce

Ingredients

2 medium onions diced
2 cloves garlic minced
1 cup carrots diced
½ cup celery diced
1 delicata squash seeded and chopped - no need to remove skin
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts cut in large cubes
2 teaspooons rosemary fresh (or 1 teaspoon dried)
4 cups chicken broth low sodium
1 14-ounce can fire roasted diced tomatoes
6 cups kale chopped
Fresh basil optional garnish
parmesan cheese optional garnish

US Measurements - Convert to Metric

Instructions

Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
Sauté onions, garlic, carrots, celery, and squash for 5-7 minutes or until tender, stirring frequently. Add a bit of salt and pepper to release juices.
Stir in diced chicken breasts, rosemary, and remaining salt and pepper. Cook, stirring frequently, until chicken is browned.
Add chicken broth and fire roasted tomatoes then bring to a boil.
Stir in chopped kale and simmer on low for 30 minutes. Adjust for seasoning before serving.
Garnish with fresh chopped basil or parmesan cheese. Tastes even better the next day as leftovers.

Notes

Excellent source of Vitamin A and C, Good source Calcium and Iron

Nutrition