• 4 Teaspoons Olive Oil
  • 1 Chopped Yellow Onion
  • 3 Cloves Garlic, Minced
  • 1 Box (48 Ounce) Low Sodium Chicken Broth
  • 6 Red Potatoes, Diced
  • ½ Cup Chopped Carrot
  • 4 Cups Shredded Kale
  • ½ Pound Cooked Chicken Breasts, Shredded
  • ¼ Teaspoon Black Pepper
  Directions In a large saucepan, heat the olive oil over medium heat for one minute.  Add chopped onion and garlic and cook uncovered for five minutes.  Add chicken broth, potatoes and carrot.  Cover and bring to a boil.  Reduce heat and simmer for 20 minutes.  Mix in the kale, chicken and black pepper.  Cover and simmer for 15 minutes or until kale is tender.  Makes (6) 1 ½ cup servings.  

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