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Italian Chicken and Fall Veggie Soup

yield: 4 total time: 105 minutes
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Ingredients

  • 1 pound 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 tablespoon olive oil
  • 6 ounces tomato paste no salt added
  • 4 cups chicken broth low sodium
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 pinch red pepper flakes
  • 1 tablespoon fresh parsley chopped
  • 2 cups gnocchi whole wheat

Nutrition

  • Calories : 450 calories
  • Carbohydrate : 61 grams
  • Cholesterol : 75 milligrams
  • Fat : 10 grams
  • Fiber : 7 grams
  • Protein : 36 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 900 milligrams
  • Sugar : 11 grams
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