Chicken & Kale Soup

1 lbs diced chicken or turkey breast
1 cup chopped onion
1/2 cup cubed butter nut squash
1/2 cup chopped celery
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1 teaspoon salt, divided
2 garlic cloves, minced
3 cups chicken or vegetable broth
7 cups stemmed, chopped kale (about 1 bunch)
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary


Heat a large Skillet over medium-high heat. Spray with cooking spray. Add meat (season), onion, and celery, and sauté 6 minutes or until tender. Add squash and 1/2 teaspoon salt and garlic; Stir and cook 1 minute. Stir in broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender. Stir in remaining 1/2 teaspoon salt, vinegar, and rosemary.

Note: You can brown your meat and add all ingredients into a slow cooker. Cook on low for 8-10 hours or high for 2-4 hours.

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