(and FYI, it makes tons)
10 cups low-sodium chicken broth
1 1/2 lbs. sweet potatoes, peeled and diced
1 10-oz bunch kale, tough stems removed and leaves coarsely torn
8 oz cremini mushrooms, stems trimmed and caps thickly sliced
1 lb boneless, skinless chicken breasts, thinly sliced (I used 1 can chicken)
1/2 t fresh ground black pepper
1/2 c grated low-fat Parmesan cheese
In medium stockpot, bring broth to a boil on med-high heat. Add potatoes and simmer until almost tender, about 7 minutes. Add kale and mushrooms and simmer for 5 more minutes.
Add chicken and pepper and simmer until chicken is cooked through, about 5 minuts.
Top with parmesan and ladle soup into serving bowls.
Serving size: 2 cups Calories: 297 Fat: 5g Carbs: 34g Fiber: 5g Sugars: 6g Protein: 31g Sodium: 356mg Cholesterol: 50mg