What you need
- 1 pound cooked chicken
- 3 TBSP Coconut Oil, refined
- 1 TBSP unsalted butter
- 1 onion, finely diced
- 1 TBSP garlic, chopped
- 1 carrot, chopped
- 2 ribs celery, chopped
- 2 cups butternut squash, chopped (omit for keto)
- 2 TSP Italian seasoning
- 2 TBSP can tomato paste
- 4 cups chicken bone broth
- 2 cups Tuscan kale, chopped
- ¼ cup fresh basil leaves, chopped
- 1 TBSP fresh parsley, chopped
- Salt
- Black pepper
- Pinch red pepper flakes (optional)
What to do
In a large pot over medium heat, add coconut oil and butter; once melted, add in the onion and sauté for about 4 minutes. Once softened, add garlic, carrots, celery, butternut squash, Italian seasoning. Stir to combine.
Add in the tomato paste and cook for about 3 minutes while stirring frequently.
Add chicken bone broth and stir. Cover with a lid and simmer very gently on low for 20 minutes, stirring occasionally, until the veggies are tender.
Remove from heat, add in the cooked chicken and kale and stir to incorporate it, and allow it wilt into the soup for a few minute. When ready to serve, add basil and the parsley. Season with salt and black pepper, and the red pepper flakes, if desired.
Macros
Whole recipe: 1290 Calories, 120g Protein, 82g Carbs, 48g Fat, 16g Fiber, 19g Sugar
Without Butternut Squash: 1164 Calories, 10g Protein, 49g Carbs, 48g Fat, 10g Fiber, 13g Sugar
