oil. 2.
Add the carrots, capsicum, shallots, and cauliflower. 3.
Cook for eight to ten minutes until the veggies become slightly soft.
Stir frequently. 4.
Add in the turkey and cook for six to eight minutes until it is cooked properly. 5.
Then add in the chicken stock, and diced tomatoes.
Season with pepper and salt according to taste. 6.
Allow the contents to start boiling.
Mix the kale, reduce the heat, cover the pan and allow it to simmer for fifteen minutes.
After it’s done, ladle the soup in a bowl and enjoy.
Healthy Escarole and Chicken Soup This soup recipe is packed full of healthy ingredients like escarole, chicken, and olive oil. Escarole offers many nutritional benefits, such as folate, fiber, and minerals. This fantastic green has very few carbs and calories. In order to enjoy all the benefits of this veggie, buy the ones that have green and crisp leaves, and heads that are firmly packed.
Chicken is rich in protein and is a good food choice for diabetics if it is cooked in a healthy manner. It is best to use skinless, boneless, chicken breasts as much as possible. They contain less fat compared to the other parts of a chicken. It is better to substitute butter with olive oil when you cook chicken on a stovetop.
Olive oil is one of the healthiest oils for your heart. It contains antioxidants known as polyphenols. They decrease the levels of blood pressure, reduce inflammation, and protect the lining of the blood vessels.
Time: 30 minutes
Serves: 4
Nutritional Facts: 542 Calories | 22.6 g Fats | 23.5 g Carbs | 60.9 g Protein
Ingredients
28 oz chicken breasts (boneless, skinless) 2 leeks (light green and white parts cut into half circles quarter- inch thick) 2 tbsp olive oil (extra virgin) 2 ribs of celery (chopped into half-inch pieces) 3 carrots (chopped into half-inch pieces) 1 can (14.5 oz) of diced tomatoes
2 cloves of garlic (chopped) 1/4 tsp black pepper (ground) 3/4 tsp kosher salt 2 tbsp lemon juice (fresh) 2 tbsp fresh dill (chopped) 4 cups of lettuce (chopped) 8 cups of water