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Potato, Kale, Chicken Soup

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Potato, Kale, Chicken Soup

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Course: Soup
Cuisine: American
Keyword: Potato, Kale, Chicken Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 357kcal


  • 10 cup chicken broth, low-sodium
  • 3 medium sweet potato
  • 2 cup, chopped kale
  • 1 cup sliced mushrooms, brown, Italian, or Crimini
  • 1 pound chicken breast
  • 1/2 teaspoon black pepper, ground

Serve With

  • 2 cup raspberries


  • Pour broth into a large stockpot and bring to a boil over medium.
  • Peel potatoes and chop into 1/2 inch cubes; add to boiling stock. Return to boil and then simmer for 7-8 minutes or until potatoes are just tender. (Avoid overcooking so potatoes won’t break apart.)
  • Add kale and mushrooms and continue to simmer for 5 minutes.
  • Slice chicken and toss into stock. Season with pepper.  Simmer until chicken has cooked through, and is no longer pink.
  • Serve soup with raspberries on the side.
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Calories: 357kcal | Carbohydrates: 36g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 289mg | Fiber: 7g | Sugar: 8g

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