Easy, delicious and Whole30 compliant, this vegetable filled twist on chicken soup surprised me by being both tasty and filling.
1 tbsp fat of choice (I used coconut oil)
1/2 large yellow onion
2 carrrots, peeled and diced
2 stalks celery, trimmed and diced
1 zucchini, diced
large handful kale, chopped
1 tsp garlic powder
1 tsp thyme
4 cups chicken broth
salt and pepper to taste
- heat fat of choice over med low heat, adding onion, carrots and celery. Cover and reduce heat to low and let vegetables sweat for 20 minutes.
- Add zucchini, seasonings and broth and bring to simmer. Cook until zucchini is tender.
- Add kale, stirring to combine and cook until kale is just starting to wilt (1-2 minutes).