Chicken and Vegetable Soup
Recipe type: Soup
Cuisine: American
- 2 pounds Chicken Thighs
- 3 Cups Collard Greens
- 1 Cup Kale (Fresh)
- 1 Cup Carrots
- 1 Green Pepper
- 1 Onion
- 1 Cup Celery
- 1 Cup Kidney Beans
- 1 Cup Garbanzo beans
- Croutons
- 4 Cups Low Sodium Chicken Broth
- Boil your chicken thighs in a few cups of water until just about done.
- Shred your chicken and add back into the chicken stock.
- Add the vegetables.
- Add the beans.
- Add the chicken broth.
- Simmer for a few hours.
- Add croutons and parmesan cheese just before serving.
Recipe by SoFabFood at https://sofabfood.com/low-sodium-chicken-vegetable-soup/
3.2.2925