Soup For the Soul

Course: Soups and Stews
Cuisine: American, Gluten Free
Keyword: Budget-friendly, Fall, Kid-friendly, Winter
Condition: Dairy Free, Diabetes, Gluten Free, Low Sodium, Nut Free
Servings: 4 people

Ingredients

  • 1 lb chicken breast
  • 4 cups chicken broth
  • 1 cup Swiss chard raw
  • 1/2 cup onion
  • 1/2 cup celery
  • 1/2 cup carrots
  • 1 can water chestnuts
  • 2 tsp garlic minced
  • 1/4 cup green onions
  • 1/4 cup cilantro

Instructions

  • Bake chicken breasts in oven at 400°F for 25 minutes. ⁣
  • While baking, chop all veggies. ⁣
  • Add veggies and broth to pot on stove. Cook until veggies become tender. ⁣
  • Once baked, remove the chicken from the oven. Cut into pieces and add to pot.⁣
  • Season with garlic, cilantro, pepper, and green onions as desired! ⁣

Nutrition

Carbohydrates: 15g | Protein: 30g | Fat: 5g | Sodium: 250mg | Potassium: 854mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors. 

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