Low Carb Chicken Sausage and Kale Soup
Ingredients
-
4
links
Aidells Chicken and Apple Sausage
-
¼
cup
olive oil
-
1 ½
ounces
leeks or green onion
-
2
cloves
garlic
-
4
ounces
ribs celery
-
4
ounces
yellow crookneck squash
-
4
ounces
zucchini
-
4
ounces
stripped kale
-
4
ounces
tomato
-
4
ounces
carrot
-
⅓
cup
Chardonnay
-
1
tablespoon
Garlic and Herb Seasoning Blend
-
½
teaspoon
red pepper flakes
-
32
ounces
chicken broth
-
2
cups
water
-
to taste
salt and pepper
Instructions
- Grill the sausages while preparing the vegetables.
- Heat olive oil in a soup pot over medium-high heat.
- Add leeks, celery, and carrots, cooking until softened.
- Stir in squash and zucchini, then add wine, tomato, seasoning blend, red pepper flakes, and kale.
- Cover and simmer for 5 minutes, stirring occasionally.
- Add chicken broth and water, bring to a simmer, and cover.
- Simmer gently for 30 minutes or until vegetables are tender.
- Slice the sausage and add it to the soup to heat through.
- Taste and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
6
Calories
268
Total fat
18g
Total carbohydrates
10g
Total protein
13g
Sodium
516mg
Cholesterol
0mg
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