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Italian Chicken and Fall Veggie Soup
THE LEAF.COM16Ingredients
105Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless chicken breasts
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 2 cups butternut squash (cubed)
- 2 carrots (peeled and sliced into ¼-inch pieces)
- 2 turnips (peeled and cut into ½-inch chunks)
- 3 cups kale (chopped into small pieces)
- 1 Tbsp. olive oil
- 6 oz. tomato paste (no salt added)
- 4 cups chicken broth (low sodium)
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 2 bay leaves
- 1 pinch red pepper flakes
- 1 Tbsp. fresh parsley (chopped)
- 2 cups gnocchi (whole wheat)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium900mg38% |
| Potassium1680mg48% |
| Protein36g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A350% |
| Vitamin C130% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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