Tuscan Chicken Soup
Ingredients
- Olive Oil
- Onion
- Diced Kale
- Garlic
- Chicken Broth
- Water
- White balsamic vinegar
- Sea salt
- Oregano
- Basil
- Tomatoes
- Quinoa
- Boiled & shredded chicken breasts
Preparation:
Heat a large pot over medium heat. Heat up 2 tablespoons of olive oil. Add 1/8 cup of diced onion, 4 cups of diced kale (with stems removed), and 1 tablespoon of minced garlic. Sauté for 6 minutes until the onions turn brown in color. Add 32 ounces of chicken broth and equivalent water, 2 tablespoons of white balsamic vinegar, 1 teaspoon of oregano and sea salt, 2 cups of diced tomatoes, and 1 and a half cup of cooked quinoa. Take a separate pan and boil the chicken breasts for 10 minutes. Add it to the soup as it gets cooled down. Let the soup simmer for another 30 minutes. Serve with grilled parmesan cheese.
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