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Rainbow Root Soup
Guiding Stars
Servings:
6-8 (564 g) as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
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.
2 T. 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 c. 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.
Nutrition
| Nutritional Facts | |
| Servings | 6-8 (564 g) |
| Base Nutrients | |
| Calories | 228 kcal (11%) |
| Calories from Fat | 62 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 1 g (6%) |
| Cholesterol | 55 mg (18%) |
| Sodium | 276 mg (12%) |
| Total Carbohydrates | 21 g (7%) |
| Dietary Fiber | 6 g (22%) |
| Protein | 20 g (33%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 28 mg (31%) |
| Minerals | |
| Calcium | 97 mg (7%) |
| Iron | 1 mg (6%) |
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