Italian Chicken and Fall Veggie Soup

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