2 chicken cutlets (boiled & diced)
2 cups chopped kale greens (tough stem removed)
1 large white potato (peeled & diced)
1 cup canned whole plum tomatoes, crushed
3 carrots, diced
3 celery stalks, diced
1 small onion, diced
1-2 garlic cloves, minced
1 cup fresh peas
2 cups organic chicken broth
1 tbsp. sea salt
Black pepper to taste
For the chicken:
Bring a small skillet of water to boil and add the chicken cutlets, boil for 5 min. on each side.
Drain, rinse and let cool. Once cooled, dice up the chicken and put aside.
Meanwhile, fill a large pot of water, as water begins to heat up, add all of the veggies, onion & garlic. Once water comes to a boil, add the boiled diced chicken, spices and stock.
Lower your heat to a low to medium simmer, covered and continue to cook for about 1 hour, stirring often. Adjust the seasoning to your preference.
Best served with small pastina (mini noodles) or white Italian style rice.
*Serving for 4*
*low carb, comfort food, nutritous*