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.

Serve Hot!

*Serving for 4*

*low carb, comfort food, nutritous*