Ingredients
6
6 servings
- •4 medium potatoes, diced into small cubes
- •3 medium carrots
- •2 stalks celery
- •1 medium onion
- •1 tablespoon olive oil
- •12 oz yellow corn
- •1 chicken breast, thinly sliced
- •1 bunch kale
- •2 teaspoons dried basil
- •2 teaspoons garlic
- •1 teaspoon rosemary
- •1 teaspoon black pepper
- •8 cups chicken stock, or vegetable stock
Instructions
- Dice potatoes, carrots, celery, and onion and add to a large pot. To this, add olive oil and sauté, adding small amounts of stock if necessary.
- Add spices and the remainder of stock and bring to a boil.
- Boil for about 20 minutes, and reduce to a simmer, adding additional water if necessary,
- Once potatoes become soft, add chicken and corn. Continue to simmer until the chicken is fully cooked.
- About five minutes before serving, stir in kale and allow to soften.
- Serve while hot. (Balsamic vinegar recommended).
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 335
- Carbohydrate: 49g
- Fat: 8g
- Fiber: 4g
- Protein: 29g
- Sugar: 12g
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