Chicken with Kale Soup

Packed full of flavor and nutrition!

Ingredients:

• 2 pints, almost 1 lt. of chicken broth. Homemade or use a "natural" brand.

• 2 skinned chicken fillets cut into bite size pieces. (You can also add a cooked skinned leg, lightly grilled)

• 2 carrots cut into cubes or long sticks (carrot has 4.7g of sugar per 100g)

• 2 large sticks of celery cut into slices (celery has 1.8g of sugar per 100g)

• 2 small finely chopped onions

• 1 cup of kale or spinach leaves, broken into pieces. (white stalk removed. Kale has 1.2g of sugar, spinach has 0.4g)

• 1 cup of coconut milk, cow's milk or unsweetened almond milk (optional. Coconut milk has 3.3g of sugar per 100g, cow's milk 5g, unsweetened almond milk under 1g)

• Salt and black pepper to season

Directions:
1. Heat chicken stock bringing it to the boil, then back to simmer. Add chicken pieces
(including cooked leg if you are using it) and cook for about 4 minutes until almost
cooked (turns white).
2. Add all the vegetables except the kale. Simmer for approx 20 minutes or until chicken is tender and cooked.
3. Add the milk (if desired) and simmer.
4. Now add the kale and cook for a further few minutes until it looks wilted. Use parsley to garnish, or herb of your choice.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear