Happy New Year!
Try not to get too caught up in overwhelming new years resolutions. Instead, try making short term goals to work towards. For your nutrition & fitness goals, Carly’sCleanCuisine recipes & tips are a great resource
I usually use a chicken bouillon for the base of my soup, but this time I found a miso soup base. Kale tastes great in soups and adding it will get your dark green veggies into your diet! I always like to make enough soup to have leftovers for the week, that way, I don’t have to cook that meal for the whole week.
Ingredients: Makes 8 (2 cup) servings
- A base for the soup: Chicken Bouillon or Miso soup broth
- 2 chicken breasts
- 1 8oz package of mushrooms
- 8 kale leaves
- 2 stalks of leeks
- 2 green onions
- 3 celery stalks
- Optional, for a more hearty soup: 1 c. cooked brown rice
- In a large pot, boil water on high on the stove, add in 3 & 1/2 Tbsp. of chicken bouillon
- While water is boiling, cut up chicken and add in, turn down to medium-high. Cook for about 15 min.
- While the chicken is cooking, slice the leek in half lengthwise & chop into thin pieces
- Chop up all the rest of the veggies: Mushrooms, kale, celery & green onions
- Add the vegetables in with the chicken & broth. Turn the stove down to medium
- Instead of adding brown rice to the soup, I like to cook it on the side so that I can add it in whenever I feel like I need a more hearty soup
- Let simmer for about 10 min. Then serve!
Let the soup cool down for about a half an hour to an hour. Then, divide the remainder of the soup into tupperware bowls and store in the fridge.
I love soup because it’s a great way to get your veggies & protein into your diet and still fill you up.
Abundant Food for an Abundant LifeCarly